Sauteed broccoli rabe is a versatile side dish with eye-healthy nutrients. This side dish features an eye-healthy broccoli rabe, which contains significant amounts of vitamins A and C, as well as lutein and zeaxanthin. Chefs love broccoli rabe for its beautiful green color and hearty texture that pairs well with any meat, fish, or poultry dish.
- 4 oz tempeh, chopped into small bits
- 2 tbsp tamari or low sodium soy sauce
- 1 tbsp agave nectar or honey
- olive oil
- 1/4 cup pine nuts
- 1-1/2 lbs broccoli rabe with stem ends removed
- 1 shallot, chopped small
- 2 cloves garlic, sliced thin
- 1/3 cup chicken stock
- salt and pepper
- 1/2 tsp pepper flakes
- Mix the soy sauce and agave nectar in a bowl, then add the tempeh and let soak for five or 10 minutes.
- Heat a tablespoon of olive oil in a small skillet over moderate heat. Add the tempeh and saute for a few minutes until it begins to look crispy. Add the pine nuts and continue cooking for a minute or two, until they are browned. Remove from heat.
- Heat a large pot of salted water to boiling. Place the broccoli rabe in the pot, cook for a minute, then remove from heat and drain well.
- Saute shallot and garlic in two tablespoons of olive oil in a large skillet over moderate heat. After two minutes, add the broccoli rabe. Cook until it's beginning to brown, about four minutes. Add the chicken stock, and toss to coat. Cook on high until the liquid boils away, then remove from heat.
- Salt and pepper to taste, then toss with the pepper flakes. Sprinkle the tempeh and pine nuts over the top, and serve.
Recipe source, Discovery Eye Foundation