October 8, 2011
Broccoli rabe is one of my favorite bitter greens, but many people find the flavor too intense.
This recipe is a perfect way to learn to love this liver-loving member of the cabbage family. Serve it up with a side of quinoa, wild rice, or sweet potato and your favorite protein.
2 bunches of fresh broccoli rabe – tough stems cut off
8 cloves of garlic - chopped
1 lemon – cut into wedges
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Olive oil
Fresh Grated Romano cheese
For the rest of the recipe click here.
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