Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts

Name: Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts
Yield: Serves 4
Ingredients: 1 bunch, broccoli rabe (about 14 ounces), washed, bottom 2 inches of stems trimmed and discarded, remainder cut into 1-inch pieces; 2 teaspoons, table salt; 2 tablespoons, extra-virgin olive oil; 3 medium cloves, garlic, minced; 1/4 teaspoon, red pepper flakes; 1/4 cup, oil-packed sun-dried tomatoes, cut into thin strips; 3 tablespoons, pine nuts, toasted; , Table salt

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Appears in Cook's Illustrated January/February 1999

Blanching in plenty of salted water before further cooking helps remove bitterness and makes broccoli rabe tender.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

We wanted to develop a dependable, quick broccoli recipe that would deliver less bitterness and a rounder, more balanced flavor. We found that blanching the rabe in a large amount of salted water tamed its bitterness. Then we sautéed the bl...

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