Broccoli rabe is inherently bitter, but splashes of acidic wine and lemon juice tame its bite. If you can't find rabe, swap in Swiss chard or kale.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

total:
30 mins
Servings:
4
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an extra-large skillet heat 2 Tablespoons extra virgin olive oil over medium-high. Add the chickpeas in a single layer and season with 1/4 teaspoon kosher salt. Cook until the chickpeas are lightly browned in spots, about 1 minute. Stir, then continue to cook, stirring occasionally, until crispy and lightly browned all over, 4 to 5 minutes more. Transfer to a bowl or a large plate.

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  • Add broccoli rabe to skillet and sauté until it starts to wilt. Reduce heat to medium-low; add wine and cover. Cook, stirring every so often, until broccoli rabe is tender, about 5 minutes.

  • Add garlic, lemon zest, crushed red pepper, and 1/2 teaspoon kosher salt. Sauté until fragrant, about 1 minute. Remove from heat and stir in chickpeas and lemon juice. Season with additional salt and, if desired, garnish with Pecorino Romano or Parmesan cheese. Serves 4.

Nutrition Facts

314 calories; fat 10g; saturated fat 1g; carbohydrates 36g; mono fat 6g; poly fat 2g; insoluble fiber 13g; sugars 6g; protein 16g; vitamin a 2694.1IU; vitamin c 83.7mg; niacin equivalents 0.2mg; vitamin b6 0.2mg; folate 48mcg; sodium 432mg; potassium 140mg; calcium 454mg; iron 4mg.
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