Broccoli Rabe with Sun-Dried Tomatoes (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Broccoli Rabe with Sun-Dried Tomatoes

http://www.eatingwell.com/recipes/broccoli_rabe_sundried_tomatoes.html

From EatingWell:  March/April 2010

Sweet sun-dried tomatoes and tangy vinegar provide the perfect balance for broccoli rabe. Try it tossed with whole-wheat pasta and chickpeas or serve with roast chicken.

4 servings, about 2/3 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  1. Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and gently press out as much water as possible.
  2. Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and cook, stirring, until tender, 3 to 4 minutes. Remove from the heat; stir in sun-dried tomatoes, vinegar, salt and pepper.

Nutrition

Per serving : 122 Calories; 10 g Fat; 1 g Sat; 7 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 4 g Protein; 4 g Fiber; 149 mg Sodium; 443 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 2 fat