Garlic Sauteed Rapini
Try this quick, easy and simple garlic sauteed rapini, a good way to use up your greens.
Yield
6 servingsPrep
6 minCook
10 minReady
18 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cloves |
garlic
minced, or as needed |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | bunches |
rapini (broccoli rabe)
rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away |
* |
| 1 | cup |
chicken broth, low salt
prefer nonfat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cloves |
garlic
minced, or as needed |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | bunches |
rapini (broccoli rabe)
rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away |
* |
| 237 | ml |
chicken broth, low salt
prefer nonfat |
|
Directions
Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil.
Stir in the broccoli rabe, as much as you can fit in pan at a time.
Stir and coat with oil as you wilt the greens.
Add broth.
Bring to a boil.
Cover and reduce heat to low.
Simmer about 10 minutes to soften the bitterness of the greens.
Serve warm.
