Six Servings

1-pound broccoli rabe

2 tablespoons extra virgin olive Oil

1 tablespoon minced garlic

1 roasted red pepper, diced

3 tablespoons water, or as needed

salt to taste

1. Using a sharp knife, cut off about 1- inch from the base of the stalks of broccoli rabe and discard.  Slice the stems into 1-inch sections and coarsely chop the leaves and florets.  Rinse well and drain.

2. Heat a skillet over medium-high heat.  Add oil and swirl to coat pan.  Add garlic and cook 15-20 seconds.  Do not burn.

3. Add rabe and toss to combine well with the oil and garlic.  Stir in roasted peppers.

4. Cook over medium-high heat, stirring constantly, for 1-2 minutes.  Add 3 tablespoons water, and continue to cook until the rabe is tender but still bright green, about 8-10 minutes. Lower the heat if necessary to avoid burning. Season to taste with salt and serve hot.

Adapted from “Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens by Johnna Albi   (St. Martins Griffin, 1996)

Watch the Video 2:18
YouTube

Broccoli rabe may not seem like the sexiest vegetable, but did you know that it’s a powerful cancer fighter, especially against stomach, lung, and colon cancers? One 3 ½ ounce serving is chock full of vitamins A and C, and it’s an excellent source of Vitamin B and folate. As healthy cooking advocate Gail Pettiford Willett demonstrates, you can reduce the bitterness by blanching it in boiling water and refreshing it in cold water.

Enjoy this easy and delicious dish!

Nina

Watch the Video 2:44
YouTube

Kale is not the sexiest vegetable, but it’s a powerhouse, nutrient-wise. For starters, here are some of kale’s benefits:

• Superb source of beta-carotene
• Helps to prevent cancer
• Reduces heart disease
• Helps prevent age-related chronic diseases
• Can be stir-fried, steamed, cooked in soups and stews, and baked.

Gail Pettiford Willett, a terrific cook, cooking teacher, and health and nutrition coach (with her husband Walter Willett at the Harvard School of Public Health), showed us an easy and delicious way to make kale taste terrific. It’s her form of kale magic via Mollie Katzen, author of the original Moosewood Cookbook.

Enjoy!

Nina

Click here for recipe.