Tuesday, June 26, 2007

Sauteed Broccoli Rabe Recipe with Sun-Dried Tomatoes and Pine Nuts

It's now back to reality after four wonderful days in San Francisco and time to resume sharing recipes for some of the things I'm cooking. This lovely side dish was a delicious twist on broccoli rabe, which is often served with beans or pasta. This recipe was adapted slightly from Vegetables Every Day, one of my very favorite sources for vegetable recipes.

When I first heard Stephen and Alanna raving about broccoli rabe (also called rapini or broccoli raab) more than a year ago, I had a very hard time finding it in a market in Salt Lake. This lovely young broccoli rabe came from the Salt Lake City Farmer's Market, which I hope to be visiting again this Saturday. I loved broccoli rabe the minute I tried it, and this bunch of early-season small leaves was some of the best I've tasted.

Here's how the lovely baby broccoli rabe looked in my salad spinner. Normally you would cut off some of the stems, but I didn't need to with these young, tender greens. If you used older broccoli rabe with thicker leaves, you'd probably need to blanch it about 2 minutes in boiling water, then drain well and proceed with the recipe. I think this would also be a great recipe for spinach.

Sauteed Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts
(Makes 2-4 servings, depending on what you're serving with it. Recipe adapted from Vegetables Every Day by Jack Bishop.)

1 bunch broccoli rabe (about 4 cups washed greens)
1 T olive oil (or more, depending on your pan)
3-4 large cloves garlic, cut into thin slices
1/4 cup sun-dried tomatoes (I used my favorite sun-dried tomatoes for this dish.)
1 T toasted pine nuts
pinch of Aleppo Pepper or your favorite hot pepper flakes
sea salt to season if desired

Wash Broccoli Rabe and spin dry in salad spinner or dry with paper towels. Slice garlic cloves into thin slices. You could rinse sun-dried tomatoes with hot water to remove some of the oil if desired, but I didn't rinse mine.

With stove on medium-high, heat olive oil in large wok or frying pan with deep sides. Add garlic slices and saute about 30 seconds (just long enough to get the garlic flavor in the olive oil, don't let the garlic brown at this point or it will get bitter.) Add broccoli rabe and saute about 2 minutes, until starting to wilt. Add sun-dried tomatoes and hot pepper flakes and saute 2-3 minutes more, until tomatoes are hot and slightly softened and broccoli raab is tender.

While broccoli rabe is cooking, heat pine nuts for 1-2 minutes in dry pan over high heat. They should be barely starting to brown.

Arrange broccoli rabe on serving dish and sprinkle with pine nuts. Season with sea salt if desired and serve hot.

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South Beach Suggestions:
This is a perfect side dish for any phase of the South Beach Diet. It would taste great with Italian Sausage with Tomato Sauce or Pan-Roasted Chicken with Mushrooms, Onions, and Rosemary for phase one. For phase two or three you could add something like Brown and Wild Rice with Pine Nuts and Thyme.

More Tasty Ways to Cook Broccoli Rabe:
(Recipes from other blogs may or may not be South Beach friendly, check ingredients.)
Sauteed Broccoli Rabe with Balsamic Vinegar
Penne with Sausage, Beans, and Broccoli Rabe
Round-Up of Broccoli Rabe recipes from A Veggie Venture including 22 recipes from different blogs
Penne with Broccoli Rabe from The Gourmet Project
Broccoli Rabe Brown Rice from The Well Seasoned Cook
Broccoli Rabe on Crispy Polenta with a Rosemary-Goat Cheese Sauce from Food Blogga
Orchiette with Sausage, Broccoli Rabe and Green Garlic from Last Night's Dinnercounter customizable free hit
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More to Chew On:


  1. Welcome back! I am sure you would rather be on vacation still, but I am glad you are back! This recipe looks great!

  2. This is wonderful, Kalyn - I already love sauteed greens and it seems even better with the tomatoes and the nuts. Great!

    Good to have you back, sweetie!

  3. Hmmm, I just found the last of my slow-roasted tomatoes from the summer, hiding in the back of my freezer. I think those might work well in this recipe!

  4. This is a knock-out, Kalyn - colorful and healthy. Broccoli rabe deserves all the good press it's getting. Thanks for including my recipe in the mix.

  5. Hi Kalyn, really like the blueberry banner! xx

  6. Anything that gives me a new way to use broccoli rabe is welcomed in my world. This looks fabulous!

    Good to have you back, though I'm sure your vacation was terrific and well deserved!

  7. I see you got home all safe and sound! We sure had a good time, didn't we? I thoroughly enjoyed meeting you and the other food bloggers who showed up at the Ferry Building and I look forward to doing it again next year.
    PS - great veggie dish. I've haven't checked in with my blog yet. :( So much to do.

  8. Hi Maria, it was great, but honestly I'm always happy to come home.

    Patricia, thanks. I loved this combo.

    Lydia, slow roasted tomatoes should be perfect.

    Susan, thanks. Always love your recipes.

    Kel, Hi. Glad you like it. It's my talented brother who makes the banners.

    Toni, thanks, it is actually nice to be back, but it was a great vacation.

    Christine, it was great meeting you too. Wish we could have spent even more time together.

  9. So colorful, I might actually enjoy eating my vegetables.

  10. Welcome home again. Travel is wonderful but home is so good.
    Love the broccoli and broccoli rabe. Your dish looks glorious and so colorful.

  11. Kalyn, welcome home!

    I love this recipe. If only I can find Broccoli Rabe! I am dying to taste it!

  12. I adore broccoli rabe. Great recipe and photos.

  13. Kelly, thanks. Broccoli rabe is a slightly bitter flavor. If you like arugula, or some of the other more bitter greens, you'd probably like it.

    Tanna, I agree. Home is great and so is Broccoli Rabe.

    Anh, I hope you can find it. My store kept getting broccolini instead. It was good too, but I loved the broccoli rabe when I finally got to taste it.

    Urban Vegan, thanks. I totally love it too, such a great flavor.

  14. Kalyn - We've only had Broccoli Rabe a couple times, I had to blanch it or it was too bitter for us. Of course, I didn't have the option at the time to get it from a farmers market so it was probably on the older side!

  15. Yummo! I need to find broccoli rabe!

    And thanks for the great list of links to recipes.


  16. ooo i want a salad spinner and i want to try broccoli rabe :D welcome back!

  17. Joe, I know what you mean, the older stuff can be pretty bitter, but this young broccoli rabe is wonderful.

    Janelle, good luck finding it.

    Sarina, I love my salad spinner. I actually have a small one for herbs and a bigger one for lettuce. They're awesome.


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