Sauteed Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 bunch broccoli rabe
1 T olive oil
3-4 large cloves garlic, cut into thin slices
1/4 cup sun-dried tomatoes
1 T toasted pine nuts
pinch of Aleppo Pepper or your favorite hot pepper flakes
sea salt to season if desired
Directions
Wash Broccoli Rabe and spin dry in salad spinner or dry with paper towels. Slice garlic cloves into thin slices. You could rinse sun-dried tomatoes with hot water to remove some of the oil if desired, but I didn’t rinse mine. With stove on medium-high, heat olive oil in large wok or frying pan with deep sides. Add garlic slices and saute about 30 seconds Add broccoli rabe and saute about 2 minutes, until starting to wilt. Add sun-dried tomatoes and hot pepper flakes and saute 2-3 minutes more, until tomatoes are hot and slightly softened and broccoli raab is tender. While broccoli rabe is cooking, heat pine nuts for 1-2 minutes in dry pan over high heat. They should be barely starting to brown. Arrange broccoli rabe on serving dish and sprinkle with pine nuts. Season with sea salt if desired and serve hot.