Broccoli Rabe with Sun-Dried Tomatoes
http://www.eatingwell.com/recipes/broccoli_rabe_sundried_tomatoes.html
From EatingWell: March/April 2010Sweet 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
- 1 bunch broccoli rabe (about 1 pound), trimmed and chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 cup slivered oil-packed sun-dried tomatoes, rinsed
- 2 tablespoons balsamic vinegar or sherry vinegar
- 1/8 teaspoon salt
- Pinch of freshly ground pepper
Preparation
- 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.
- 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