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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.

Source: EatingWell Magazine, March/April 2010




Ingredient Checklist


Instructions Checklist
  • 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 Facts

about 2/3 cup
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.

1 vegetable, 2 fat