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Broccoli Rabe With Sun-Dried Tomatoes

WebMD Recipe from

Total Time: 20 mins

Broccoli Rabe With Sun-Dried Tomatoes

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.


  • 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


Step 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.
Step 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.

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