Broccoli rabe or Rapini is slightly more bitter tasting than broccoli. Blanching one or two minutes in boiling water then refreshing in cold or ice water locks in the bright green color. This flavorful combination of Mediterranean seasonings really matches it well. If you can’t find rapini you can use ordinary broccoli with equally outstanding results.
YIELD
4 servingsPREP
5 minCOOK
3 minREADY
15 minIngredients
Directions
Toast pine nuts in a skillet over low heat for about 5 minutes, or bake in the oven (or toaster oven) at 300F for about 20 minutes, until golden brown and fragrant. Set aside.
Meanwhile bring a large pot of water to a boil, add broccoli rabe (rapini) into the boiling water and cook for about ½ minute to 2 minutes, until just tender and the color turns into bright green. Cook to taste.
A 30 second blanch may be all you need depending on the variety of rapini.
Drain and rinse with cold water or drop it into iced water to stop cooking, then drain and press water out of rabe as much as possible.
In a large bowl, combine broccoli rabe, sliced sun-dried tomatoes and feta cheese.
Divide evenly onto 4 plates, drizzling balsamic vinegar on each top of the plate.
Serve warm or chilled.
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