Broccoli rabe with pine nuts
2
Points®
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
2 clove(s), minced
Black pepper
⅛ tsp, or to taste
Table salt
⅛ tsp, or to taste
Pine nuts (unsalted, raw or dry roasted, no sugar added)
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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