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Broccoli Rabe with Currant Vinaigrette

Photo: Maura McEvoy
Yield Makes 8 servings


  • 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

Nutrition 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

How to Make It

  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.

    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.