Broccoli rabe with garlic and fennel
PersonalPoints™ per serving
For vegetable fans, broccoli rabe has long been a green of choice. But if you’re unfamiliar with its distinct peppery flavor, you’re in for a treat. Broccoli rabe, long considered a cool-season vegetable, is now widely available year-round. Choose bunches that have bright green thin, firm stalks and plump, tender green buds. Leaves should be sturdy and fresh with no yellowing. The addition of crushed fennel seeds provides a touch of sweetness that mellows the bitterness of the broccoli rabe and the bite of the garlic.
Cooked broccoli rabe
1½ pound(s), trimmed
2 tsp, extra-virgin
3 medium clove(s), minced
¼ tsp, crushed
Reduced-sodium chicken broth
- Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, return to a boil, and cook 2 minutes. Drain and rinse under cold water; then drain again.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and fennel seeds; cook, stirring constantly, until fragrant, about 30 seconds. Add the broccoli rabe and cook, tossing occasionally, about 1 minute. Add the broth and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the broccoli rabe is tender, about 3 minutes. Yields 3/4 of a cup per serving.