Name: Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts
Total time: 30 min
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

Why This Recipe Works

We wanted to develop a dependable, quick broccoli recipe that would deliver less bitterness and a rounder, more balanced flavor. We found that blanching the rabe in a large amount of salted water tamed its bitterness. Then we sautéed the blanched rabe with ingredients that complemented its strong flavor, such as garlic, red pepper flakes, or sun-dried tomatoes.

Before You Begin

Using a salad spinner makes easy work of drying the cooled blanched broccoli rabe. This recipe can be turned into a main course pasta dish. Increase the oil to 4 tablespoons and toss the broccoli rabe with 1 pound of pasta, cooked al dente. Season to taste with salt and ground black pepper, and serve with grated Parmesan cheese.

Instructions

Bring 3 quarts water to boil in large saucepan. Stir in broccoli rabe and salt and cook until wilted and tender, about 2 1/2 minutes. Drain broccoli rabe and set aside.

Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge broccoli rabe to stop the cooking process. Drain again; squeeze well to dry.

Heat oil, garlic, red pepper, and sun-dried tomatoes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched broccoli rabe and pine nuts, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt; serve immediately.