Broccoli Rabe with Parmesan

Name: Broccoli Rabe with Parmesan
Yield: Makes 8–10 Servings
Cuisine: United States
Ingredients: Broccoli rabe, 2½ pounds; Extra-virgin olive oil, 2 tablespoons; Salt and freshly ground pepper; Parmigiano-Reggiano cheese, 1½-ounce wedge; Balsamic vinegar, 1 tablespoon; Salt and freshly ground pepper

Preparation info

Makes
8–10
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Parmesan shavings give these healthy greens, a favorite of Italian cooks, a flavor boost. Rinse and trim the broccoli rabe early in the day, then store in the refrigerator until you are ready to roast it.

Ingredients

Broccoli rabe, 2½ pounds
Extra-virgin olive oil, 2 tablespoons
Balsamic vinegar

Americas
United States
Side dish
Thanksgiving
Vegetarian
Gluten-free

Method

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Trim off and discard 1 inch from the stem ends of the broccoli rabe and place the greens in a bowl. Add the