Broccoli Rabe with Sun Dried Tomatoes
Elevate your side dish game with this vibrant and flavorful recipe for Broccoli Rabe with Sun-Dried Tomatoes! This quick and easy dish pairs the slightly bitter, nutrient-packed bite of tender broccoli rabe with the sweet, tangy richness of oil-packed sun-dried tomatoes. Enhanced by golden, sautéed garlic, a hint of heat from red pepper flakes, and a light drizzle of olive oil, this recipe delivers bold, Mediterranean-inspired flavors in every bite. Optional fresh lemon juice and Parmesan cheese brighten and balance the dish, making it a versatile accompaniment to roasted meats, pasta, or even a hearty grain bowl. Ready in just 25 minutes, this simple yet stunning recipe is perfect for busy weeknights or your next dinner party.
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Recipe Information
Ingredients
- 1 bunch (about 1 lb) Broccoli rabe
- 0.333 cup Sun-dried tomatoes (packed in oil)
- 3 Garlic cloves, thinly sliced
- 2 tablespoons Extra virgin olive oil
- 0.25 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Fresh lemon juice (optional)
- 0.25 cup Grated Parmesan cheese (optional, for serving)
Instructions
Trim tough ends from the broccoli rabe and discard any wilted leaves. Cut the stalks and leaves into 2-inch pieces. Rinse thoroughly under cold water and drain.
Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes until bright green and slightly tender. Drain immediately and transfer to a bowl of ice water to stop the cooking process. Once cool, drain thoroughly and set aside.
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, and sauté until the garlic is golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Add the sun-dried tomatoes to the skillet and stir to combine. Cook for another 1-2 minutes to let the flavors meld.
Increase the heat to medium-high and add the blanched broccoli rabe. Season with salt and black pepper. Toss well to coat everything in the oil and cook for 3-4 minutes, stirring frequently, until the broccoli rabe is tender and heated through.
If desired, drizzle with fresh lemon juice for a bright finishing touch.
Transfer to a serving platter and sprinkle with grated Parmesan cheese, if using. Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 14.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1215 mg | 93% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3427 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
