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 | |
1 pinch | salt [optional] | 0.2 g |
per 1 serving (130 g)
Amount % Daily Value |
Calories 130 |
Fat 11 g 17 % |
Saturated
1.5 g
7 % |
Cholesterol 0 mg |
Sodium 60 mg 3 % |
Carbohydrate 4 g 1 % |
Fibre 3 g 13 % |
Sugars 1 g |
Net Carbs 1 g |
Protein 4 g |
Vitamin A 68 % |
Vitamin C 74 % |
Calcium 12 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 0 |
Fats | 2 |
Much too acidic.
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.