Roasted rabe with coconut and peanuts
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 184, total fat 17 G., saturated fats 4 G., proteins 5 G., carbohydrates 5 G., fiber 4 G., cholesterol 0 mg, sodium 174 mg, sugar 1 G.
Calories 184, total fat 17 G., saturated fats 4 G., proteins 5 G., carbohydrates 5 G., fiber 4 G., cholesterol 0 mg, sodium 174 mg, sugar 1 G.
Despite its rich vitamin content, broccoli rabe, or leafy green broccoli, has a bitter flavor. When cooked properly, this can be turned into an advantage, bringing out new, piquant flavors. This vegetable is primarily popular in southern Italy, where they know how to transform the herb into a delicacy with simple manipulations. There, rabe is fried or stewed with garlic and hot peppers and served with meat, pasta, or in sandwiches. To make a rabe dish more sophisticated, add coconut flakes and crushed peanuts when frying.
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Recipe:
Cook 1 bunch chopped broccoli rabe in boiling salted water until tender, 2 to 3 minutes; drain. In a large skillet, heat 3 tablespoons vegetable oil and toast 1/4 cup chopped salted peanuts, 2 tablespoons unsweetened coconut, and 1/4 teaspoon red pepper flakes for 1 to 2 minutes. Add the broccoli rabe and 2 sliced garlic cloves; stir. Season with salt to taste.
Recipes with similar ingredients: broccoli cabbage, coconut flakes, red pepper flakes, Peanut
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