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Tuesday, June 18, 2013

Broccoli Rabe with Chorizo

Broccoli rabe (also spelled broccoli raab) or otherwise known as rapini is a green, leafy vegetable that is know for it's bitter taste that have buds that resemble broccoli, but do not form a head. You can eat the leaves, buds and stems and is mainly used in Italian and Portuguese cuisines. 

My hubby is a HUGE broccoli rabe fan; however, the girls and I don't care for it. So every once in a while I just buy some for him and I'll usually saute it with a little garlic and olive oil or my Aunt Bonnie will make some extra when she's making it for her family and save some for him. Since he also likes it mixed with sweet Italian sausage or pasta, I decided to mix it in with some sauteed Portuguese chorizo and he LOVED it!

Broccoli Rabe with Chorizo
Prep Time:  10 minutes                       Yield: 4
Cook Time:  8 minutes                        Serving: 1/2 c.
Total Time:  18 minutes

  • 7oz. Chorizo, peeled and sliced into 1/2" slices
  • 1 tbsp. Extra Virgin Olive Oil
  • 2 Garlic Cloves, chopped
  • 1 Bunch Broccoli Rabe
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste
  1.  Heat oil in a large nonstick saute pan over medium heat; then add in your chorizo. Saute about 2-3 minutes per side until lightly browned. 
  2. Cut the head broccoli rabe into 1"-2" pieces, removing the stems; then rinse under cold water. Drain well.
  3. Add the garlic and the broccoli rabe to the pan and saute until the vegetable has softened yet is slightly firm; approximately 3 minutes.  A good indication is when it turns bright green. Season with salt and pepper. 
Nutrition Facts
Calories 271, Carbs 3g, Fat 22.8g, Protein 13.9g, Fiber 1.6g, Sugar .2g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 


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