Photo of Broccoli rabe with pine nuts by WW

Broccoli rabe with pine nuts

2
2
2
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
For an exotic side dish, turn to broccoli rabe, a favorite green vegetable in many Italian dishes. It looks like a cross between broccoli, asparagus, and mustard greens with its slender stalks, tender buds, and sturdy leaves, but it's actually a relative of the humble turnip. All parts are edible so nothing needs to be wasted. The flavor isn't as distinctive as regular broccoli, but broccoli rabe's pleasing bitterness is in a class of its own. Enjoy it as a side dish, pile it on pizza, fold it into your omelet, or toss it with hot cooked pasta. It's a vegetable to experiment with and love.

Ingredients

cooked spinach (salted)

6 cup(s), rinsed and large stems removed (about 2 bunches)

olive oil

2 tsp

garlic clove(s)

2 medium clove(s), minced

black pepper

tsp, or to taste

table salt

tsp, or to taste

pine nuts

2 Tbsp, toasted

Instructions

  1. Blanch broccoli rabe in a large pot of boiling water for 2 minutes; drain.
  2. In a large skillet, heat oil. Add garlic and cook 1 minute. Add broccoli rabe and cook 4 minutes; season with salt and pepper.
  3. Add pine nuts, toss and serve. Yields about 1/2 cup per serving.

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