Boiled broccoli rabe with a lemon vinaigrette.
It was the Italian immigrants who introduced broccoli rabe to North America at the beginning of the 20th century. This vegetable, related to broccoli, has scattered clusters of tiny buds with little yellow flowers on its stalks. When it is steamed, broccoli rabe has a pungent, bitter flavour. Hence it is preferable to boil it in a large quantity of water to reduce its bitterness.
|600 g||broccoli rabe|
|3 tbsp||extra virgin olive oil||45 mL|
|1 tbsp||lemon juice, freshly squeezed||1/2 lemon|
- Prepare the broccoli rabe: remove any tough portions of the stalks and wash well. Blanch in a pot with plenty of salted water until al dente, about 3 min.
- Meanwhile, pour the oil and lemon juice into a salad bowl, then beat, using a fork, until the vinaigrette is emulsified. Drain the broccoli rabe, then transfer it to the bowl. Toss well, then serve.
Nutrition Facts Table
per 1 Serving (130g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¾||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Calcium, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Zinc
- Good source of :
- Manganese, Potassium, Vitamin B1
- Excellent source of :
- Folacin, Vitamin A, Vitamin C, Vitamin E, Vitamin K
- Diet-related health claims :
- Artery-healthy, Heart-healthy
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MilkyDaymay 21, 2010 | I would make this recipe again
Broccoli rabe is an acquired taste: First time ever we found it toot bitter, but now we love it. Not for the kids, though, only my husband and myself.