- 1 1/2 pounds broccoli raab
- 2 teaspoons minced garlic
- 3 tablespoons butter
- 2 tablespoons minced fresh parsley
- 2 teaspoons fresh grated lemon rind
Preparation
1. Wash the broccoli raab, discarding coarse stem ends and any yellow leaves.
2. Place broccoli raab into a heavy kettle with enough water just barely to cover. Cook until stems are tender.
3. Meanwhile, saute garlic in butter over medium heat for 3 minutes.
4. Drain the raab, then toss with garlic mixture plus parsley, salt and pepper. Garnish with lemon rind.
