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Broccoli Rabe with Sun-Dried Tomatoes

March/April 2010

Your rating: None Average: 3.3 (19 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.



READER'S COMMENT:
"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 Recipe

Makes: 4 servings, about 2/3 cup each

Active Time:

Total Time:

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

  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; 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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