Broccoli Rabe with Sun-Dried Tomatoes

Rich in vitamin A, C, Folate, and Iron, your brain will thank you for this flavorful medley. For an even bigger brain boost, serve with whole-grain rice or pasta.



* 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


Cooking Instructions

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.

Makes 4 servings.

Nutritional Analysis

Calories 122

Total fat 10 g

Saturated fat 1 g

Cholesterol 0 mg

Sodium 149 mg

Total fiber 4 g

Carbohydrates 8 g

(Recipe and photo from

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