Broccoli Rabe with Sun-Dried Tomatoes

Broccoli Rabe with Sun-Dried Tomatoes

4 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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  • 1 bunch broccoli rabe (about 1 pound), trimmed and chopped
  • 2 tablespoons extra-virgin olive oil
  • ½ cup slivered oil-packed sun-dried tomatoes, rinsed
  • 2 tablespoons balsamic vinegar or sherry vinegar
  • ⅛ teaspoon salt
  • Pinch of freshly ground pepper


  • Active

  • Ready In

  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 information

  • Serving size: about ⅔ cup
  • Per serving: 125 calories; 9 g fat(1 g sat); 4 g fiber; 8 g carbohydrates; 4 g protein; 97 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 3,150 IU vitamin A; 37 mg vitamin C; 129 mg calcium; 3 mg iron; 147 mg sodium; 478 mg potassium
  • Nutrition Bonus: Vitamin A (63% daily value), Vitamin C (62% dv), Folate (24% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 2 fat

Reviews 4

May 20, 2014
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By: EatingWell User
Too bitter for my palatte I had never had broccoli rabe before. I followed the recipe just as written and it turned out very, very bitter. I ended up tossing it all in the trash. I don't think I'll make another dish with broccoli rabe as the star, I think it'll do much better in a supporting role with something else to balance the bitterness. Cons: bitter
March 20, 2013
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By: EatingWell User
I turned to Eating Well to figure out what to do with the broccoli rabe we received from our CSA. This was my first time to cook this veggie and I was surprised that my family liked it. It had a similar flavor to collard greens to me, but my family won't eat collards. In my haste at the grocery, I bought roasted red peppers instead of sun dried tomatoes, but the recipe were delicious. I also cut back on the vinegar based on the other review, but added it back after cooking. Pros: quick, easy
April 15, 2010
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By: EatingWell User
I've not yet tried broccoli rabe, but this recipe sounds easy and delicious. Looks great, too. Will get some broccoli rabe next time at the supermarket, along with a delicious deli-rotisserie whole roaster chicken, and have some potatoes or rice with this meal. I'm a lover of simple meals with good, basic foods.
April 07, 2010
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By: EatingWell User
I was so excited to try this... and was disappointed with the results. I'd never made rabe before but have enjoyed it when others made it. I'm thinking I trimmed away too much because the sun dried tomatoes and vinegar overwhelmed the dish. Would love to know if someone else was successful with it as I'd be willing to try again if it was my mistake!
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