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Heirlooms & Discoveries

Baked Broccoli Rabe with Parmesan

October 28, 2016 Gran

Adapted from Mark Bittman, The New York Times. Most of our family members aren’t big vegetable fans, but this is a great way to add some green to your plate.

3 pounds broccoli rabe, washed and trimmed, roughly chopped into 2 x 2-inch pieces
2 to 4 tablespoons olive oil
10 garlic cloves, peeled and sliced
1 cup grated Parmigiano Reggiano

Bring a large pot of salted water to boil.  Preheat the oven to 350°F.  Drop broccoli rabe into water and cook until bright green and tender, about 3 minutes.  Remove and plunge into ice water.  Drain very well–a salad spinner is ideal.

Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high.  Toast garlic in oil until pale golden.  Add broccoli rabe to skillet.  Toss, then turn off heat.

Add broccoli rabe mixture to a baking dish.  Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes.  Serve hot.

Mains, Recipes, Vegetables, Veggie Main Dishes Mark Bittman, The New York Times

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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