Broccoli Rabe with Piri Piri

This quick dish gains a lot of flavor from piri piri, a simple Portuguese condiment that's great on vegetables (or meats). Roast red pepper halves, cut side down, in a hot oven until blackened; or use bottled. For a heartier dish, sauté cubed potatoes before cooking the rabe; then combine all ingredients as directed.

Broccoli Rabe with Piri Piri

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

8 people

Print Recipe

Ingredients

• 1 large red bell pepper (about 12 ounces), roasted, peeled, and finely chopped
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/8 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

Ingredients 1 large red bell pepper (about 12 ounces), roasted, peeled, and finely chopped 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/8 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

Servings 8 people Print Recipe

Instructions

1. To make piri piri, combine roasted red pepper, vinegar, salt, pepper, and garlic. Refrigerate in a glass jar until needed.
2. 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.

Recipe Notes

Nutrition Facts

Broccoli Rabe with Piri Piri

Amount Per Serving

Calories 32

% Daily Value*

Sodium 155mg 6%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Protein 1g 2%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 32 cal, 47% fat cal, 2g fat, 0g sat fat, 0mg chol, 1g protein, 4g carb, 1g fiber, 155mg sodium