Broccoli Rabe, Sun-Dried Tomato, And Pine Nut Topping
Makes Enough For 4 Servings
Ingredients
1⁄2 cup oil-packed sun-dried tomatoes, chopped coarse
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
1⁄2 teaspoon red pepper flakes
Salt
1 pound broccoli rabe, trimmed and cut into 1-1⁄2-inch pieces
1⁄4 cup low-sodium chicken broth
3 tablespoons pine nuts, toasted
Instructions
Heat sun-dried tomatoes, oil, garlic, pepper flakes, and 1⁄2 teaspoon salt in 12-inch nonstick skillet over medium-high heat, stirring frequently, until garlic is fragrant and slightly toasted, about 1-1⁄2 minutes. Add broccoli rabe and broth, cover, and cook until rabe turns bright green, about 2 minutes. Uncover and cook, stirring frequently, until most of broth has evaporated and rabe is just tender, 2 to 3 minutes. Season with salt to taste. Spoon broccoli rabe mixture over individual portions of polenta, sprinkle with pine nuts, and serve.
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