Recipes: Broccoli rabe with kalamatas, capers and pine nuts

Last update: November 28, 2007 - 3:01 PM

BROCCOLI RABE WITH KALAMATAS, CAPERS AND PINE NUTS

Serves 4.

Note: Spread the pine nuts in a single layer in a pie plate and toast in a preheated 300-degree oven until they are golden, 5 to 8 minutes. Watch carefully, as they burn easily. Remove and cool.

• 1 large bunch broccoli rabe (about 1 lb.), washed

• Water

• Kosher salt

• 3 tbsp. extra virgin olive oil

• 2 large cloves garlic, peeled and thinly sliced

•¹/₃c. pine nuts, toasted and divided (see Note)

•¹/₄c. pitted kalamata olives, slivered

• 3 tbsp. capers, drained

•¹/₄tsp. red pepper flakes

Directions

Trim and discard all but about¹/₂inch from the stems of the broccoli rabe. Then slice the broccoli rabe, crosswise, into 1-inch wide strips.

Bring a large saucepan of water to a boil, and add 2 teaspoons salt. Drop the broccoli rabe into it and let the water come back to a boil. Boil until the greens are wilted, 2 to 3 minutes. Drain the broccoli rabe and pat dry.

Add olive oil to a large, heavy skillet set over medium heat, and when it is hot, add the garlic slices. Cook, stirring, until the garlic is just golden, only about 1 minute. Watch carefully so that the garlic does not burn. Remove the garlic with a slotted spoon.

Raise the heat to medium high and add the broccoli rabe to the pan. Cook, stirring, until the greens are heated through, 2 to 3 minutes. Return the garlic to the pan along with half of the pine nuts, and all of the olives, capers and red pepper flakes. Sauté, stirring, 1 to 2 minutes more.

Season the greens with¹/₂teaspoon or more salt. Transfer to a serving dish and sprinkle with remaining pine nuts.

Nutrition information per serving:

Calories 203 Fat 19 g Sodium 670 mg Saturated fat 2 g

Carbohydrates 8 g Calcium 55 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 4 fat.