Broccoli Rabe, Sun-Dried Tomato, And Pine Nut Topping

Submitted by: admin on April 2, 2020

Makes Enough For 4 Servings


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
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


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.


Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!