Broccoli Rabe with Currant Vinaigrette

Real Simple
Broccoli Rabe with Currant VinaigretteRecipe
Photo: Maura McEvoy
Makes 8 servings


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3 bunches (about 3 pounds) broccoli rabe
1/4 cup red currant jelly
1/4 teaspoon red pepper flakes
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1/2 teaspoon kosher salt
1/8 teaspoon black pepper


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.

Heat the jelly in a small saucepan over low heat for 2 to 3 minutes. Remove from heat. Add the red pepper and mustard. Whisking constantly, slowly add the oil. Season with the salt and black pepper. Transfer the broccoli rabe to a serving bowl, drizzle with the jelly vinaigrette, and toss. Serve hot or at room temperature.

Created date

November 2005

Nutritional Information

Calcium 80.73 mg
Calories 135.32
Caloriesfromfat 44 %
Carbohydrate 14.59 g
Cholesterol 0 mg
Fat 6.79 g
Fiber 0.03 g
Iron 1.51 mg
Protein 6.03 mg
Satfat 0.91 g
Sodium 128.12 mg