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Broccoli Rabe with Sun-Dried Tomatoes

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Broccoli Rabe with Sun-Dried Tomatoes

Prep: 10 minutes
Total: 10 minutes

Ingredients

Serves 4

  • 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

Directions

  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.
From Everyday Food, December 2005

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