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Sautéed Broccoli Raab with Chile, Garlic & Lemon Recipe

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This recipe for Sautéed Broccoli Raab with Chile, Garlic & Lemon, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons extra-virgin olive oil
1 tablespoons minced garlic (2 to 3 large cloves)
Scant 1/4 teaspoon crushed red pepper flakes
Finely grated zest of half a lemon; plus fresh lemon juice to taste
Kosher salt and freshly ground black pepper
1 pound broccoli raab, rinsed, trimmed, and blanched

Directions:
Directions:
Put the oil, garlic, and red pepper flakes in a 10- to 12-inch skillet over medium-low heat. Cook until the garlic is fragrant and starts to sizzle slightly, about 3 minutes. Reduce the heat to low if the garlic starts to brown. Stir in the lemon zest, 1/4 teaspoon salt, and a few grinds of pepper. Raise the heat to medium high and add the broccoli raab, turning to thoroughly coat in the oil and spices. Turn frequently, until it is heated through, 1 to 2 minutes. Turn off the heat, sprinkle lemon juice over the broccoli raab, toss again, and season to taste with salt and pepper.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I got this recipe from www.taunton.com/finecooking/recipes

 

 

 

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