Broccoli Raab with Hazelnuts, Ginger and Garlic

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Broccoli Raab with Hazelnuts, Ginger and Garlic

 

Broccoli raab, aka broccoletti di rape, rape or rapini, is a close cousin of

standard broccoli, but its pungent, bitter flavor is more pronounced. The

best way to counteract the bitterness is to blanch broccoli raab in salted

water first. Also, a bite of something else-like pasta, nuts or

raisins-helps balance the assertive taste.

 

 

Ingredients

 

 

1 1/2 pounds (720 g) broccoli raab (about 2 large bunches)

- - Olive oil cooking spray

1/4 cup (1 oz/30 g) finely chopped, blanched and peeled hazelnuts or

chopped walnuts

1 tablespoon crushed garlic

2 teaspoons grated fresh ginger

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

 

 

Preparation - Estimated cooking time: Under 30 minutes -

1 Cut broccoli raab into 2-inch (5-cm) lengths, discarding thick stems. Cook

the broccoli raab in a large saucepan of boiling salted water for 5 minutes

or until just tender. Drain in a colander, shaking off excess water.

2 Coat a large heavy skillet with cooking spray and place over medium heat.

Add hazelnuts and cook, stirring, for 3 to 4 minutes or until fragrant and

lightly toasted. Remove from skillet and set aside.

3 Generously coat the skillet again with cooking spray. Add the drained

broccoli raab, garlic, ginger, salt and pepper and cook over medium heat for

3 to 4 minutes or until broccoli raab is tender. Stir in vinegar and nuts.

Serve hot.

4 VARIATION

 

Nutritional Analysis

Number of Servings: 4 servings

Per Serving

Calories 97 Carbohydrate 10 g

Fat 4.9 g Fiber 4.7 g

Protein 6 g Saturated fat 0.5 g

Sodium 241 mg

 

 

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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