Broccoli Rabe With Sun-Dried Tomatoes

5.0(10)

An Italian bitter green Rapini, in the broccoli family it a nice change from the usual greens. A Tip If the bitter flavor of this healthy green is to strong for you. Boil the rapini first, then drain and saute it. Also, make sure to remove tough ends and peel the tough lower stalks so the cooked vegetable is tender.

by Rita1652·published 2005-04-14

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Vegetable

Servings

4 serving(s)

Total time

40 min

prep 10 min

Calories / serving

179 kcal

Ingredients (7)

serves

2 lbs fresh rapini
4 sun-dried tomatoes, slicedtomato
1/4 cup olive oilolive-oil
4 -6 garlic cloves, mincedgarlic
water or chicken stock, for moisturewater
salt and peppersalt-and-pepper
crushed red pepper flakesred-pepper-flakes

Instructions (4 steps)

01Clean the rapini in lots of water, removing any loose dirt & the bottom portion of the stems which appear tough. Cut into 4-inch lengths.
02Heat the oil in a large saute pan over medium-high heat. Add the garlic and saute until slightly softened, about 1 minute. Add the rapini, just enough water or stock to add moisture to the bottom for cooking, sun-dried tomatoes, salt and pepper. Cover and simmer until desired tenderness, about 15-30 minutes adding extra water if needed.
03Remove the lid and allow the water to evaporate.
04Garnish with Crushed pepper flakes.

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