Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts | America's Test Kitchen

Name: Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts | America's Test Kitchen
Ingredients: 1 bunch broccoli rabe (about 14 ounces), washed, bottom 2 inches of stems trimmed and discarded, remainder cut into 1-inch pieces; 2 teaspoons table salt; 2 tablespoons extra-virgin olive oil; 3 medium cloves garlic, minced; 1/4 teaspoon red pepper flakes; 1/4 cup oil-packed sun-dried tomatoes, cut into thin strips; 3 tablespoons pine nuts, toasted; Table salt

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Blanching in plenty of salted water before further cooking helps remove bitterness and makes broccoli rabe tender.

Keywords

Side Dishes
Quick
Vegetables
Vegetarian

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Ingredients

1 bunch broccoli rabe (about 14 ounces), washed, bottom 2 inches of stems trimmed and discarded, remainder cut into 1-inch pieces
2 teaspoons table salt
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup oil-packed sun-dried tomatoes, cut into thin strips
3 tablespoons pine nuts, toasted
Table salt