You’re currently using an outdated version of Internet Explorer, update your browser now for greater speed, security, and the best experience on this website.
Recipe by
Family Circle
Broccoli Rabe with Prosciutto
Cooking the broccoli rabe stems for a few minutes before adding the leaves helps ensure that both parts of this crunchy, slightly bitter vegetable are cooked to perfection.
4
Servings
20 mins
Total cook time
Main Ingredients
- 1 bunch broccoli rabe (12 ounces),
- 2 tablespoons extra-virgin olive oil,
- 2 ounces prosciutto, diced,
- ⅛ teaspoon salt,
- ⅛ teaspoon freshly cracked black pepper,
Cooking Instructions
Step 1
Chop broccoli rabe into 1-inch pieces, separating leaves from stems. Heat oil in a large skillet over medium heat. Stir in prosciutto; cook 2 minutes. Add broccoli rabe stems; cook 2 minutes. Mix in chopped leaves; cook 2 minutes more. Stir in salt and freshly cracked black pepper.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
