Sous-Vide Broccoli Rabe with Onions and Garlic, 6oz
A pinch of crushed red pepper adds zip to broccoli rabe with aromatic garlic and onions, cooked to crisp-tender using the sous-vide method, which seals in the bold flavor of this crucifer, also known as rapini. Heat and serve.
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Ingredients and Instructions
INGREDIENTSbroccoli rabe, olive oil, onions, garlic, salt, black pepper, crushed red pepper
HEATING INSTRUCTIONS Must be heated before eating. From frozen: POUCH IN WATER: Bring a medium pot of water to a boil. Reduce heat to just below a simmer (185°F). Slip pouch into water for 12-15 minutes or until internal temperature reaches 165°F. Carefully remove pouch, cut open and pour into a bowl. MICROWAVE: Place pouch in a microwave-safe container. Make a 1" slit on top of pouch. Heat on high for 2-3 minutes or until internal temperature reaches 165°F. Carefully cut open pouch and pour into a bowl. Pouch and contents will be hot. Do not heat pouch in conventional or toaster oven.