{"id":348,"date":"2009-03-10T14:15:49","date_gmt":"2009-03-10T22:15:49","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=348"},"modified":"2009-03-10T14:15:49","modified_gmt":"2009-03-10T22:15:49","slug":"sauteed-broccoli-raab-with-chile-lemon-and-garlic","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=348","title":{"rendered":"Saut\u00e9ed Broccoli Raab with Chile, Lemon, and Garlic"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span style=\"font-weight: normal;\"><span style=\"font-size: small; font-family: Times New Roman;\">By Ruth Lively compliments of <em>Fine Cooking<\/em><\/span><\/span><\/h1>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">3 TBSP extra-virgin olive oil<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1 TBSP minced garlic (2 to 3 large cloves)<br \/>\nScant 1\/4 tsp. crushed red pepper flakes<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Finely grated zest of half a lemon; plus fresh lemon juice to taste<br \/>\nkosher salt and freshly ground black pepper<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">1 bunch broccoli raab, rinsed, trimmed, and blanched<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">*To blanch, drop trimmed (but uncut) broccoli raab into boiling salted water. After two minutes (even if the water hasn&#8217;t returned to a boil), drain and refresh under cold water.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">Put the oil, garlic, and red pepper flakes in a 10- to 12-inch skillet over medium-low heat. Cook until the garlic is fragrant and starts to sizzle slightly, about 3 minutes. Reduce the heat to low if the garlic starts to brown. Stir in the lemon zest, 1\/4 tsp. salt, and a few grinds of pepper. Raise the heat to medium high and add the broccoli raab, turning to thoroughly coat in the oil and spices. Turn frequently, until it is heated through, 1 to 2 minutes. Turn off the heat, sprinkle lemon juice over the broccoli raab, toss again, and season to taste with salt and pepper.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Ruth Lively compliments of Fine Cooking \u00a0 3 TBSP extra-virgin olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 TBSP minced garlic (2 to 3 large cloves) Scant 1\/4 tsp. crushed red pepper flakes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Finely grated zest of half a lemon; plus fresh lemon juice to taste kosher salt and freshly ground black pepper\u00a0\u00a0\u00a0\u00a0\u00a0 1 bunch broccoli raab, rinsed, trimmed,&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":150,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-348","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=348"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/348\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/150"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}