Braised Escarole And Broccoli Rabe Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientBroccoli
Ingredients
| Escarole | 1 pound | |
| Broccoli rabe | 1 pound | |
| Light olive oil | 1/4 Cup (16 tbs) | |
| Unsalted butter | 4 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Scallions | 4 | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Lemon wedges | ||
Directions
GETTING READY
1) Wash escarole and broccoli rabe leaves. Drain excess water and pat dry.
2)Trim base of broccoli rabe stems and discard. Cut the rest of the stems, leaves and tops into 4-inch lengths.
MAKING
3) In a saute pan, heat oil and stir in butter until melted over low heat.
4) Now add scallions and garlic and cook gently for 5 minutes, but do not brown.
5) Mix the escarole and broccoli rabe in the above mixture.
6) Toss to lightly mix while cooking over moderate-high heat until vegetables shrink for about 3 minutes.
7) Add required salt and pepper to taste.
SERVING
8) Serve hot with lemon wedges.
1) Wash escarole and broccoli rabe leaves. Drain excess water and pat dry.
2)Trim base of broccoli rabe stems and discard. Cut the rest of the stems, leaves and tops into 4-inch lengths.
MAKING
3) In a saute pan, heat oil and stir in butter until melted over low heat.
4) Now add scallions and garlic and cook gently for 5 minutes, but do not brown.
5) Mix the escarole and broccoli rabe in the above mixture.
6) Toss to lightly mix while cooking over moderate-high heat until vegetables shrink for about 3 minutes.
7) Add required salt and pepper to taste.
SERVING
8) Serve hot with lemon wedges.
Chef
