Photo of Broccoli rabe with pine nuts by WW

Broccoli rabe with pine nuts

PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
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.


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


  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.