Broccoli Rabe With Red Currant Sauce

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Photo by Anna Williams
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 135 calories
    • 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

Ingredients

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