New This Month

Under 30 Minutes

Broccoli Rabe with Sun-Dried Tomatoes

Sun-dried tomatoes add subtle sweetness that balances out the bite of broccoli rabe.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2005


  • 2 pounds broccoli rabe
  • 1 tablespoon plus 2 teaspoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon sugar
  • 8 oil-packed sun-dried tomatoes, drained and thinly sliced (1/2 cup)
  • 2 teaspoons balsamic vinegar
  • Coarse salt and ground pepper


  1. Discard tough ends of broccoli rabe, and cut remainder into 1 1/2-inch lengths. Rinse, shake off excess water, but do not dry.

  2. In a 5-quart saucepan with a tight-fitting lid, heat 1 tablespoon oil over medium heat; swirl to coat bottom of pan. Add garlic; cook, stirring, until golden, about 1 minute.

  3. Add rinsed broccoli rabe (with water still clinging to leaves). Sprinkle with sugar; cover and cook until wilted, 5 to 6 minutes. Toss with sun-dried tomatoes, vinegar, and remaining 2 teaspoons oil. Season with salt and pepper.

Reviews Add a comment