Broccoli Rabe with Sun-Dried Tomatoes
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.
From EatingWell: March/April 2010
Yield: 4 servings, about 2/3 cup each
Active Time: 20 minutes
Total Time: 20 minutes
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
- 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 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)
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 2 fat