The slight bitterness of broccoli rabe is tempered here by the sweetness of raisins. If you prefer, substitute milder broccolini for the broccoli rabe. All of the broccoli rabe is edible, though it’s best to trim off the very ends, which may be tough.
This recipe is a good source of beta carotene, potassium, vitamin C, and indoles (compounds in cruciferous vegetables that have been studied for their potential anti-cancer and hormone-modulating effects).
- ¼ cup sun-dried tomatoes
- ½ cup boiling water
- 1 tablespoon olive oil
- 3 cloves garlic, peeled
- 1 medium onion, finely chopped
- 1 bunch broccoli rabe (1 pound), thinly sliced
- ⅓ cup raisins
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
1. In a small heatproof bowl, combine the sun-dried tomatoes and boiling water. Let stand until the tomatoes have softened, 15 to 20 minutes (depending on the dryness of the tomatoes). Drain, reserving the soaking liquid, and coarsely chop the tomatoes.
2. In a large nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until it is golden brown, about 5 minutes. Remove the garlic, and when cool enough to handle, mince.
3. Add the onion to the skillet and cook, stirring frequently, until the onion is soft, about 7 minutes.
4. Add the sun-dried tomatoes, broccoli rabe, raisins, red pepper flakes, and salt to the pan and cook, stirring frequently, until the broccoli rabe starts to wilt, about 5 minutes.
5. Add the reserved soaking liquid and the minced garlic, cover, and cook until the broccoli rabe is very tender, about 10 minutes.
Makes 4 servings; per serving: 120 calories, 3.5g total fat (0.5g saturated), 2g dietary fiber, 20g carbohydrate, 4g protein, 240mg sodium.
From The Wellness Kitchen
