Serves 8 / This quick dish gains a lot of flavor from piri piri, a simple Portuguese condiment that's great on vegetables (or meats). Prep tip: Roast red pepper halves, cut side down, in a hot oven until blackened; or use bottled. Serving tip: For a heartier dish, sauté cubed potatoes before cooking the rabe; then combine all ingredients as directed
1 large red bell pepper (about 12 ounces), roasted, peeled, and finely chopped
1 tablespoon red wine vinegar
½ teaspoon salt
⅛ teaspoon ground black pepper
3 cloves garlic, finely chopped
1 tablespoon olive oil
6 cups (about 8 ounces) broccoli rabe
Kosher salt and freshly ground black pepper
- To make piri piri, combine red pepper, vinegar, salt, pepper, and garlic. Refrigerate in a glass jar until needed.
- In large sauté pan, heat olive oil on medium heat. Trim tough ends from broccoli rabe and discard. Chop rabe into large pieces; add to pan and sprinkle with kosher salt and pepper. Wilt for 2 minutes. Add piri piri and toss. Cook for 1-2 minutes more and remove from heat. Taste and adjust seasoning.
PER SERVING: 32 cal, 47% fat cal, 2g fat, 0g sat fat, 0mg chol, 1g protein, 4g carb, 1g fiber, 155mg sodium