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Broccoli Rabe With Red Currant Sauce

Broccoli Rabe With Red Currant Sauce
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Serves 8| Hands-On Time: | Total Time:


  • 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


  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.
December, 2005

Nutritional Information

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

Quick Tip

Green beans in a bowl of ice cubes
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.