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Photo: Maura McEvoy Photo by: Photo: Maura McEvoy

Broccoli Rabe with Currant Vinaigrette

Real Simple DECEMBER 2005

  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 80.73mg
  • Calories: 135.32
  • Calories from fat: 44%
  • Carbohydrate: 14.59g
  • Cholesterol: 0mg
  • Fat: 6.79g
  • Fiber: 0.03g
  • Iron: 1.51mg
  • Protein: 6.03mg
  • Saturated fat: 0.91g
  • Sodium: 128.12mg