Broccoli Rabe With Red Currant Sauce

Broccoli Rabe With Red Currant Sauce
Anna Williams
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preparation
10
minutes
cooking
15
minutes
Serves 8

Ingredients

kosher salt and black pepper
3
bunches broccoli rabe (about 3 pounds), trimmed
1/4
cup
red currant jelly
1/4
cup
olive oil
1/2
teaspoon
Dijon mustard
1/4
teaspoon
red pepper flakes

Directions

  1. Bring a large saucepan of salted water to a boil. Add the broccoli rabe and cook until tender, about 3 minutes. Drain, squeezing to remove any excess water, and transfer to a serving bowl.
  2. Heat the jelly in a small saucepan over low heat for 2 to 3 minutes. Remove from heat and whisk in the oil, mustard, red pepper, ½ teaspoon salt, and ⅛ teaspoon black pepper.
  3. Drizzle the broccoli rabe with the sauce. Serve warm or at room temperature.
November 2005

Nutritional Information

  • Per Serving
  • Calories 135
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 178 mg
  • Protein 6 g
  • Carbohydrate 15 g
  • Sugar 8 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 80 mg
What does this mean? See Nutrition 101.

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