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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:

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.
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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