Broccoli Rabe with Currant Vinaigrette

Ingredients

• 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

Preparation

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.