As I mentioned, this month I’m trying to step outside of my comfort zone, try new things/foods/recipes, and also implement Clean Eating. Well, I don’t know if I’ve ever shared with ya’ll how much I truly LOVE LOVE LOVE broccoli raab, also known as rapini. I took a detour from my normal grocery store to shop at Wegman’s yesterday and discovered fresh broccoli raab so I couldn’t pass it up. Needless to say, I stocked up and bought three large bunches of it! However, this experiment was outside of my comfort zone because I was petrified… what scared me was the actual cooking of it. Could I make it as yummy as it is in restaurants? I really feared that I would mess it up, so I was v. happy when I saw on the packaging that it had some prep instructions. I followed them and also modified it a bit. Hope you enjoy this clean recipe 
Lindsay’s Raab Heaven
- 1 bunch fresh broccoli raab, washed and trimmed
- minced garlic in water
- red pepper flakes
- low sodium chicken broth
- extra virgin olive oil
- ground black pepper
To start, I boiled water in a large pot. While the water was boiling, I prepared an ice bath. Once I had a rolling boil, I added in the broccoli raab slowly, I put about half of the bunch in, cooked it for about two minutes. Remove the broccoli raab and sit it in the ice bath. While that is cooling, add in the rest of the broccoli raab and cook for two minutes. Again, remove and place in the ice bath. Meanwhile, pour enough chicken broth to coat a large saute pan. Add in 2 T of minced garlic (feel free to decrease this amount but I love my garlic!) and saute until golden and until the broth is slightly bubbling. Add in the cooled broccoli raab and combine well. Once the chicken broth has reduced (around 6-8 minutes on medium heat), drizzle 2 T of the olive oil on top of the broccoli. Mix well and sprinkle some crushed red pepper flakes and ground black pepper. Serve and enjoy!
