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Broccoli Rabe with Sun-Dried Tomatoes

Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2010

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Recipe Summary

total:
20 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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 Facts

Serving Size: about 2/3 cup
Per Serving:
125 calories; protein 4.3g; carbohydrates 8.5g; dietary fiber 3.6g; sugars 2.4g; fat 9.5g; saturated fat 1.3g; vitamin a iu 3150.3IU; vitamin c 36.9mg; folate 97.3mcg; calcium 129.1mg; iron 2.8mg; magnesium 36.2mg; potassium 477.9mg; sodium 146.7mg; thiamin 0.2mg.
Exchanges:

1 vegetable, 2 fat

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Reviews (1)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
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EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 1 stars
05/21/2014
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 Read More
EatingWell User
Rating: 4 stars
10/30/2011
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! Read More
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EatingWell User
Rating: 3 stars
03/20/2013
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 Read More
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