Braised Broccoli Rabe Grilled Cheese

Try this delicious Braised Broccoli Rabe Grilled Cheese recipe
Contributor
grilled cheese

Andy Boy

4
Servings
510
Calories Per Serving
Deliver Ingredients

Ingredients

  • garlic cloves, roughly chopped
  • Pinch chile flakes
  • 3  Tablespoons  extra virgin olive oil
  • bunch broccoli rabe, bottom two inches cut off, washed
  • Lemon juice
  • 1/4  Teaspoon  kosher salt
  • Soft butter
  • slices bread
  • 2  Cups  sharp Cheddar, grated

Directions

Sauté the garlic and chile flakes in the olive oil over medium-high heat in a large skillet or dutch oven until fragrant, about 2 minutes. Add the broccoli rabe and salt; sauté until just starting to color, about 2 to 3 minutes more. Add 1/2 cup water to the pot, cover, and gently simmer for 1 hour. Give the broccoli rabe a stir a few times throughout the process. If the pan is dry add just a bit of water to keep the broccoli rabe from scorching.

After an hour the broccoli rabe will be very tender and slumped. Finish with just a squeeze of fresh lemon.

Butter one side of each slice of bread.

Preheat a large skillet over medium-high heat. Add four slices of bread buttered side down, and top the bread with 1/4 of the broccoli rabe. On top of that add roughly 1/2 cup grated cheese. Top with another slice of bread, this time butter side up.

Grill until golden and the cheese has melted, about 3 minutes per side. Give the sandwich a gentle press with a spatula to compress the sandwich so the broccoli rabe and cheese really meld together. Serve immediately.

Nutritional Facts

Total Fat
45g
64%
Saturated Fat
21g
88%
Cholesterol
99mg
33%
Carbohydrate, by difference
2g
2%
Protein
24g
52%
Vitamin A, RAE
263µg
38%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
711mg
71%
Choline, total
17mg
4%
Folate, total
27µg
7%
Magnesium, Mg
27mg
8%
Phosphorus, P
460mg
66%
Selenium, Se
28µg
51%
Sodium, Na
644mg
43%
Vitamin D (D2 + D3)
1µg
7%
Water
36g
1%
Zinc, Zn
4mg
50%

Broccoli Rabe Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Rabe Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.