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Gallery Sauteed Broccoli Rabe with Lemon Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 bunches broccoli rabe 2 garlic cloves, sliced thin 1 tablespoon olive oil Salt and freshly ground black pepper Lemon wedges (optional)

Gallery Sauteed Broccoli Rabe with Lemon

Recipe Summary Servings: 6

Sauteed Broccoli Rabe with Lemon

Sauteed Broccoli Rabe with Lemon

Sauteed Broccoli Rabe with Lemon

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 bunches broccoli rabe 2 garlic cloves, sliced thin 1 tablespoon olive oil Salt and freshly ground black pepper Lemon wedges (optional)

Directions

Trim large stems from broccoli rabe and discard. Wash and leave slightly wet. In a large saucepan with a lid, cook garlic in oil over medium-low heat until golden brown.

Add broccoli rabe to pot, turn heat to medium high, sprinkle with salt, and cover. Remove lid to stir every minute or so until rabe is completely wilted, about 5 minutes. Season with pepper and fresh lemon juice if desired.

Reviews (5)

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Reviews (5)

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  Martha Stewart Member     Rating: Unrated       02/04/2008   Uh oh....Somebody is in trouble.....no chicken recipe, and you know how Martha hates incompetence!  

  Martha Stewart Member     Rating: Unrated       02/04/2008   Garlic-Roasted Chicken Breasts Prep: 10 minutes Total: 1 hour 10 minutes Roasting softens and mellows garlic, turning it into a mild, delicious spread for crusty bread. Leftover chicken can be used in dishes like chicken enchiladas. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Ingredients Serves 4 to 6. * 4 garlic heads * 8 fresh oregano sprigs * 2 whole roaster chicken breasts (3 1/2 pounds each), rinsed and patted dry * 2 tablespoons olive oil * Coarse salt and ground pepper Directions 1. Preheat oven to 400 degrees. Slice tops from garlic heads, reserving bottoms; arrange tops, cut sides down, in center of an 11-by-17-inch roasting pan. Place 1 sprig oregano over each garlic top, and arrange chicken breasts over garlic. 2. Place reserved garlic bottoms, cut sides up, next to chicken in pan. Drizzle chicken and garlic bottoms with olive oil. Season chicken with salt and pepper; place remaining 4 sprigs oregano on top. 3. Roast chicken 30 minutes; turn garlic bottoms cut sides down, and rotate pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of meat registers 165 degrees, about 30 minutes more. 4. Pour pan juices into a measuring cup; skim fat from top. Serve with chicken. Use roasted garlic as desired.  

  Martha Stewart Member     Rating: Unrated       02/03/2008   I've already bought the chicken for the chicken breast and NO RECIPE! Uh Oh!  

  Martha Stewart Member     Rating: Unrated       02/02/2008   Oops... not the recipe for the chicken breast.  

  Martha Stewart Member     Rating: Unrated       02/02/2008   This is not a recipe for the chicken breast!!  

 Martha Stewart Member

Rating: Unrated 02/04/2008

Uh oh….Somebody is in trouble…..no chicken recipe, and you know how Martha hates incompetence!

Rating: Unrated

Garlic-Roasted Chicken Breasts Prep: 10 minutes Total: 1 hour 10 minutes Roasting softens and mellows garlic, turning it into a mild, delicious spread for crusty bread. Leftover chicken can be used in dishes like chicken enchiladas. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Ingredients Serves 4 to 6. * 4 garlic heads * 8 fresh oregano sprigs * 2 whole roaster chicken breasts (3 1/2 pounds each), rinsed and patted dry * 2 tablespoons olive oil * Coarse salt and ground pepper Directions 1. Preheat oven to 400 degrees. Slice tops from garlic heads, reserving bottoms; arrange tops, cut sides down, in center of an 11-by-17-inch roasting pan. Place 1 sprig oregano over each garlic top, and arrange chicken breasts over garlic. 2. Place reserved garlic bottoms, cut sides up, next to chicken in pan. Drizzle chicken and garlic bottoms with olive oil. Season chicken with salt and pepper; place remaining 4 sprigs oregano on top. 3. Roast chicken 30 minutes; turn garlic bottoms cut sides down, and rotate pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of meat registers 165 degrees, about 30 minutes more. 4. Pour pan juices into a measuring cup; skim fat from top. Serve with chicken. Use roasted garlic as desired.

Rating: Unrated 02/03/2008

I’ve already bought the chicken for the chicken breast and NO RECIPE! Uh Oh!

Rating: Unrated 02/02/2008

Oops… not the recipe for the chicken breast.

This is not a recipe for the chicken breast!!

All Reviews for Sauteed Broccoli Rabe with Lemon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sauteed Broccoli Rabe with Lemon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest