No argument there, Emily. Be careful not to burn the garlic! So a recipe offering roasted garlic with rabe was just too good to pass up. I halved the amount of broccoli rabe since I was cooking for just 2 of us but I roasted the entire head of garlic. I know *all* of the olive oil doesn't stay on the veggies, but I have no idea how much does. I’ll never go back to roasting an intact head of garlic again! It's 1 point per tablespoon. The broccoli rape is free, the garlic is free, the salt and pepper are free, and the red pepper flakes are free. Do not add salt after taking it out of the water. I’d recommend watching how much you salt the broccoli rabe…a pinch will do just fine in my opinion. Never again. This recipe is so easy and flavorful. You drizzle the cloves with olive oil and season and then proceed with roasting. I had no problem with the instructions and found the broccoli rabe kept its vibrant green color even after the final quick sauté, although I was careful to not overcook it. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Wish it was!! Take advantage of the Christmas in July Sale and…, bunch broccoli rabe, washed and ends trimmed. I strained the broccoli rabe and yes, I did rinse it off with cold water to help stop the cooking process. Cutting back this amount will help keep the dish tasting light and fresh. Roasted Broccoli Rabe With Lemon, Chili Flakes, and Parmesan. And if you happen to have the oven on anyway (say, for making splayed roast chicken), it’s also extremely convenient. Then we grill it on screens on the grill until slightly charred all over. This site uses cookies to help provide the best user experience. Image. In a large mixing bowl toss all the ingredients together and spread them out onto a 13x18 inch baking sheet. I love broccoli rabe, and it’s slightly bitter taste especially when sauteed with garlic and oil. Reduce the heat to medium-low and cook until the broccoli rabe is tender and bright green, about 5 minutes. I have had a very hard time finding broccoli rabe in any stores. When water boils, add broccoli rabe and blanch one minute. Oops. LOL!! The broccoli rabe doesn’t need to be shocked in cold water to maintain its vivid green color (although the leaves are darker than the stems). That's ok Sharon- I just don't want you to think 1 tbsp of oil is 1 pt. So, 2 points for the whole dish or .5 point for serving…right? Meanwhile, trim and discard the tough stem ends from the broccoli rabe. This looks absolutely delicious, and in Philly we *know* broccoli rabe. I am certainly coming back each time you update your blog. Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. This broccoli rabe with roasted garlic is mellowed by sweet, roasted garlicky goodness and spiked with the warmth of red pepper flakes. Much quicker and less work than this method. I had a hard time conceptualizing this dish before I made it, as I’d never cooked broccoli rabe in so little water. 2 tbsp are 7 points plus. What if I cut down on the oil? I like it. This simple I also would boil it a little longer, then adjust the roasting time time to make up for that change. Add the broccoli rabe, stir to combine, and saute just until heated through, about 3 minutes. We'd love to see your creations on Instagram, Facebook, and Twitter. In the end, you get the same result, and you can squeeze the garlic all at once instead of individual cloves. The addition of red pepper flakes adds a nice contrast and a bit of zing to the sweet garlic. The amount of oil, however, is a bit much, especially when the additional oil is added from the garlic. I didn’t shock the rabe in cold water as it kept its color well without doing so. It’s also great tossed with pasta, sausage, in a wrap with chicken, or eaten as a side dish. The technique used to roast the garlic is ideal—separating the cloves before roasting ensures easy and thorough removal of the garlic from the peel. The recipe calls for roasting the garlic in individual cloves rather than leaving the head whole. Bring a large pot of salted water to a boil. Get recipes & exclusive content via email: You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive. Curly kale tends to hold a lot more than slick peppers… Do I count it all? Have you tried this recipe? Ingredients. It has a slightly nutty, bitter flavor, and it is a good source of vitamins A, C and K, as well as potassium, calcium and iron. A recent addition to my roasted vegetable repertory is broccoli rabe. Sharon, 1 tbsp of oil is 3 pts plus. I usually blanch it, but the steaming method worked great and is much quicker since you don’t have to wait for the water to come to a boil. I only used a tsp when I input the recipe. It will be salty enough. The only change I’d make would be to use a little bit less olive oil to cut a bit of fat out of this recipe. Cover the pan and bring to a boil. I was referred to your blog by Marcelle from http://marcylosesweight.blogspot.com, because of how my food have become boring since I started on my healthy living & exercise journey.

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