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    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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