Recipe by JanuaryBride
This is a recipe from Chef Antione Moussali from Andria's Countryside Restaurant in Edwardsville, Illinois. Simple, quick, healthy and savory. Perfect with my Halibut with Saffron Vanilla Cream Sauce!
Top Review by Annacia
Lovely green side that is so simple to prepare just as everything is almost ready. I served it with rainbow trout. It's a tasty way to eat your greens that broccoli rabe or rapini fans will really enjoy. Made for PhotoTag.
Directions See How It's Made
- Pour chicken stock in a pot (small to medium sized) and turn heat on stove to med-high. Start putting broccoli rabe into the stock, a little at a time until you have it all inches (It will wilt and shrink considerably).
- Simmer veggies until tender (about 5-7 minutes).
- Remove from heat and drain off stock. Add in butter and stir until it's melted. Serve it up!