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Broccoli Rabe With Sun-Dried Tomatoes

Broccoli Rabe With Sun-Dried Tomatoes
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WebMD Recipe from

Sweet sun-dried tomatoes and tangy vinegar provide the perfect balance for broccoli rabe. Try it tossed with whole-wheat pasta and chickpeas or serve with roast chicken.

Prep: 20 minutes | Total Time: 20 minutes
  • 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
  •  Pinch of
    freshly ground pepper
  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.


Nutritional Information

Makes: 4 servings, about 2/3 cup each
  • Calories122
  • Fat10 g
    • Saturated fat1 g
  • Cholesterol0 g
  • Carbohydrates8 g
    • Dietary fiber4 g
  • Protein4 g
  • Sodium149 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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