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Recent research shows that psychological well-being peaks at 7 portions of vegetables per day. This relationship is documented in three datasets, covering approximately 80,000 randomly selected British people,  for seven measures of well-being (life satisfaction, WEMWBS mental well-being, GHQ mental disorders, self-reported health, happiness, nervousness, and feeling low). Original paper here.

In honor of this new finding, we’re sharing here a broccoli rabe recipe created by the one, the fabulous Megan. This is a girl who wants her wedding bouquet to comprise a stalk of brussel sprouts and some cruciferous florets, and I’m sure she’ll be tickled to know that a plate of broccoli rabe she made for us back in August is now finally featured here.

Be forewarned, broccoli rabe has a very strong flavor. Few greens are as hearty and bitter, but like any other sturdy green, these are extremely healthy. It comes packed with Vitamins K, A, and C and has a high percentage of folate, iron, and calcium as well.

Sautéed Broccoli Rabe with Garlic 
1-1.5 lbs broccoli rabe
several cloves garlic
olive oil
shaved parmesan or romano
salt and pepper, and red pepper optional

In large sauté pan heat a few tablespoons olive oil, then add chopped garlic.  Add sprigs of broccoli rabe enough to fill the pan but not to over crowd.  Add a little water and salt and cooked covered for about 3-5 minutes, turning part way.  (Adding some lemon juice may also be desirable as a way to cut the bitterness.) Broccoli will still be crisp when done, but the flowers will have wilted.  Add pepper, remove from pan, and repeat with remaining broccoli rabe.  Top with shaved cheese at the end.

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