INGREDIENTS

• 1 bunch broccoli rabe (about 1 pound), trimmed and chopped
• 2 tablespoons extra-virgin olive oil
• 1/2 cup slivered oil-packed sun-dried tomatoes, rinsed
• 2 tablespoons balsamic vinegar or sherry vinegar
• 1/8 teaspoon salt
• Pinch of freshly ground pepper

PREPARATION

1. Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and gently press out as much water as possible.
2. Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and cook, stirring, until tender, 3 to 4 minutes. Remove from the heat; stir in sun-dried tomatoes, vinegar, salt and pepper.

Serves 4

NUTRITION

Per serving: 122 calories; 10 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 8 g carbohydrates; 4 g protein; 4 g fiber; 149 mg sodium; 443 mg potassium.

Source: eatingwell.com

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Written by Lea Barlow • Leave a comment