Braised Broccoli Rabe (Rapini) Sun-dried Tomatoes and Feta Cheese

1. 1

   Toast pine nuts in a skillet over low heat for about 5 minutes, or bake in the oven (or toaster oven) at 300F for about 20 minutes, until golden brown and fragrant.

2. 2

   Set aside.

3. 3

   Meanwhile bring a large pot of water to a boil, add broccoli rabe (rapini) into the boiling water and cook for about 1/2 minute to 2 minutes, until just tender and the color turns into bright green.

4. 4

   Cook to taste.

5. 5

   A 30 second blanch may be all you need depending on the variety of rapini.

6. 6

   Drain and rinse with cold water or drop it into iced water to stop cooking, then drain and press water out of rabe as much as possible.

7. 7

   In a large bowl, combine broccoli rabe, sliced sun-dried tomatoes and feta cheese.

8. 8

   Divide evenly onto 4 plates, drizzling balsamic vinegar on each top of the plate.

9. 9

   Serve warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.