Nov 172010
Not only was this meal a round two recipe for my slaw, I also dished up some fresh brocolli rabe.
The meat shown here was an organic Boston butt cooked in the crock pot in a home made BBQ sauce on low for 10 hours and then shredded.
For the round two on the slaw I simply grabbed a Arnold Sandwich thin, some of the pulled pork, a bit of extra BBQ sauce and about 1/4 cup of the slaw.
I was a little scared of broccoli rabe.
I was scared, according to most recipes out there, of how bitter it would be.
As it turns out, there was no need to be scared. When blanched and sautéed with some olive oil, fresh garlic and Tony Chachere’s Cajun seasoning the bitterness was just an afterthought and the tender, crisp freshness of the broccoli rabe showed through,
Simple Sautéed Broccoli Rabe
Serves 2
**2 WW pts (see below for full nutrition)
Ingredients
1 bunch broccoli rabe, washed and woody ends trimmed
1 Tbsp olive oil
1 large garlic clove, minced
Tony Chachere’s Cajun Seasoning, to taste (salt, pepper and garlic powder may be used as a sub, but the Tony’s is really tasty)
Red pepper flakes, to taste
Directions
1. Boil a large pot of water over high heat. Blanch the broccoli rabe for three minutes then rinse with cool water.
2. Heat 1 Tbsp olive oil in a large skillet over medium heat; add the broccoli rabe, garlic and red pepper flakes; season with Cajun seasoning, to taste; sauté three minutes.
Nutrition Facts
2 Servings
Amount Per Serving
Calories 81.9
Total Fat 6.8 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 77.8 mg
Potassium 6.0 mg
Total Carbohydrate 4.5 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 3.1 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.9 %
Vitamin C 0.8 %
Vitamin D 0.0 %
Vitamin E 4.2 %
Calcium 0.3 %
Copper 0.2 %
Folate 0.0 %
Iron 0.3 %
Magnesium 0.1 %
Manganese 1.3 %
Niacin 0.1 %
Pantothenic Acid 0.1 %
Phosphorus 0.2 %
Riboflavin 0.1 %
Selenium 0.3 %
Thiamin 0.2 %
Zinc 0.1 %
I haven't had Broccoli Rabe, but I have heard a lot of buzz about it. I love mustard and collard greens, so I bet I would like this. I love how you kept it simple with the garlic, olive oil and Cajun seasoning…YUM!
wow..this dish looks so good:)
Love those sandwich thins. They make great “pita” chips too. I have yet to try broccoli rabe. I've heard it can be bitter, and that sort of scares me off.
I love eating greens. They are so good for our health. This looks like the perfect side dish.
Broccoli Rabe is my all time favorite. We have it atleast once a week in our house(& I have been know to eat it for breakfast). However, my father-in-law and I are hard-core broc rabe eaters and just like it sauteed. Everyone else gets it blanched then sauteed.
Broccoli Rabe is scary. I've never prepared it, but I've eaten it and loved it. I love how you cook things I'm afraid to prepare… I'll have to take some steps haha. Good luck with your holiday entertaining. Dang it, everyone says they miss college and Im just waiting to get out! haha
What a beautiful plate of food! Don't you just love those sandwich thins? I am glad that you found such a great broccoli rabe recipe, because it scares me a bit too! I'm just not sure how to prepare it. I'm excited to try this out. Thank you for sharing. I hope that you are having a great Wednesday.
I've never had broccoli rabe either (due to the bitter reputation, of course). Glad to know it wasn't like that. This is why I think CSAs sound so great- it got you to try something you probably wouldn't have on your own!
Hi, I was looking on the recipe links offered by my CSA, KYV, and it brought up your recipes:) This is my 2nd 1/2 year as a KYV member. What a great blog! I remember you mentioned you had a food blog in yoga once. I looked through some of your recipes and they look great, along with the pictures.
Hey girl! Thanks so much for visiting my blog. Hope to see you at yoga!