Broccoli Rabe with Sun-Dried Tomatoes

March/April 2010

Your rating: None Average: 3.4 (25 votes)

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.

"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...
Broccoli Rabe with Sun-Dried Tomatoes

Makes: 4 servings, about 2/3 cup each

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  • 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


  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.


Per serving: 122 calories; 10 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 149 mg sodium; 443 mg potassium.

Nutrition Bonus: Vitamin A (63% daily value), Vitamin C (62% dv), Folate (24% dv), Iron (16% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 2 fat

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