Broccoli Rabe with Fennel and Fresh Chilies
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
The marriage of fennel and hot chilies is classic Southern Italian. It complements many assertive vegetables, such as escarole, cabbage, kale, broccoli rabe or even, regular broccoli.
Ingredients
Uncooked broccoli rabe
3 pound(s), 2 big bunches, the tough stems removed
Olive oil
1 tbsp(s)
Garlic
2 clove(s), large, thinly sliced
Jalapeño pepper
1 tsp(s), minced (remove seeds if you like less heat)
Fennel seed
1 tsp(s), ground variety
Table salt
¼ tsp(s)
Lemon zest
1 tbsp(s), grated, from 1 lemon
Instructions
1
Bring a large pot of water to a boil; add broccoli rabe and cook 2 minutes. Transfer broccoli rabe to colander and run cold water over it; squeeze as much water out of it as possible.
2
In a large skillet, heat oil over medium heat. Add garlic, jalapeño and fennel seed; heat, stirring until fragrant, 1 minute. Add broccoli rabe; sprinkle with salt. Sauté until broccoli rabe is well coated with flavorings, 2 minutes; stir in zest. Serve hot or warm.
3
Serving size: 3/4 cup
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