Saturday, January 28, 2017

Broccoli Rabe with Fennel and Fresh Chilies

   My daughter and I were so excited to find this recipe in our Weight Watchers Weekly today at our meeting. This simple savory side is, in my die for! Just the right amount of simplicity to put this dish over the top. Now, we couldn't, for the life of us, find any Broccoli Rabe at our Walmart so we made a substitution (the recipe says you can try this recipe with escarole, cabbage, kale or broccoli, too!) We ended up with the Kale. We also thought we had fennel seed at home (which we didn't) and checked online to see what could be used as a substitute...dill seed! We even squeezed a wedge of lemon over the top which added more flavor! Only 1 SP per serving!

You must try it! Fast and easy! Very fresh looking and tasting!

Broccoli Rabe with Fennel and Fresh Chilies


3 lb broccoli rabe (2 big bunches, tough stems removed)
1 Tbsp extra-virgin olive oil
2 garlic cloves, thinly sliced
1 tsp minced jalapeno peppers
1 tsp ground fennel seed
1/4 tsp table salt
1 Tbsp grated lemon zest


Bring a large pot of water to a boil; add broccoli rabe and cook 2 minutes. Transfer to colander and run under cold water; squeeze as much water out of it as possible.

In a large skillet, heat oil over medium heat. Add garlic, jalapeno, and fennel seed; heat, stirring until fragrant, 1 minute. Add broccoli rabe; sprinkle with salt. Saute' until broccoli rabe is well coated with flavorings, 2 minutes; stir in lemon zest. Serve hot or warm.

Yields: 3/4 cup per serving.
1 SP value per serving

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 8

 Final Photo Taken by Me ;)

No comments:

Post a Comment