Contributed by: NAPSA
Hot Culinary Trend Is Hot Nutrition Tip
by Elizabeth Pivonka, Ph.D., R.D., Produce for Better Health
(NAPSA) - Broccoli Rabe, pronounced "rob," is making consumers take notice as restaurant chefs explore new ways to enjoy this flavorful, nutrient-packed classic Italian vegetable. Often described as a cross between broccoli and mustard greens, broccoli rabe adds a zesty flavor to meals.
Look for broccoli rabe stems that are tender but firm, with many tight heads or "buds". Refrigerate your broccoli rabe, unwashed, in an airtight plastic bag for up to four days for the maximum flavor and freshness experience. Preparation is easy, just rinse and trim the ends; leaves, stems and heads are edible. Only three to five minutes is needed to steam, stir-fry, braise or saute. For a tasty side dish, try this versatile recipe for Broccoli Rabe Vinaigrette; it can be eaten hot, warm or at room temperature making it an ideal dish to enjoy at home or to take to a friend's house.
Cut broccoli rabe into bite-sized pieces, and steam just until tender, but still firm. Transfer to a serving dish.
Sprinkle carrots over the rabe and toss with dressing, salt and pepper. Serve hot, warm, or at room temperature.
Serving Size: Makes 4 Servings
Nutritional Information: Per Serving: calories: 58, total fat: 0g, saturated fat: 0g, % calories from fat: 0%, % calories from saturated fat: 0%, protein: 4g, carbohydrates: 11g, cholesterol: 0mg, dietary fiber: 1.0g, sodium: 348mg.
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|