About our e-newsletters
- Free e-newsletters
- Mayo Clinic expertise
- We do not share your e-mail address
Housecall, our weekly general-interest e-newsletter, keeps you up to date on a wide variety of health topics with timely, reliable, practical information, recipes, blogs, questions and answers with Mayo Clinic experts and more. Our biweekly topic-specific e-newsletters also include blogs, questions and answers with Mayo Clinic experts, and other useful information that will help you manage your health.
Housecall Archives
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: With its little florets, broccoli raab looks like broccoli. Because the stems can be bitter, some cooks discard them. Here, they're included, and their bold flavor is softened with garlic, olive oil and a bit of salt.
Serves 4
Ingredients
- 1 pound broccoli raab, tough stem ends trimmed
- 1 1/2 tablespoons extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
Directions
Trim off the tough ends of the broccoli raab stems, and then cut the stems into 1/2-inch pieces. Coarsely chop the leaves; leave the small florets whole.
In a large, nonstick saute or frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to a small bowl and set aside.
Add the broccoli raab stems to the pan and saute until the stems are slightly softened, about 3 minutes. Stir in 1/8 teaspoon of the salt. Add the leaves and florets, and saute until the leaves wilt and the florets are tender-crisp, 3 to 4 minutes. Stir in the remaining 1/8 teaspoon salt, the pepper and the sauteed garlic. Drizzle with the vinegar and toss to mix. Serve immediately.
Nutritional analysis per serving
| Calories | 93 | Sodium | 183 mg |
| Total fat | 5 g | Total carbohydrate | 9 g |
| Saturated fat | 1 g | Dietary fiber | 3 g |
| Monounsaturated fat | 4 g | Protein | 3 g |
| Cholesterol | 0 mg |
Find Mayo Clinic on