Dec 19, 2007

Broccoli Rabe with Currant Vinaigrette

Continued: Host a Sit Down Holiday Dinner

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.

Yield: Makes 8 servings

NUTRITION PER SERVINGCALORIES 135.32(44% from fat); FAT 6.79g (sat 0.91g); PROTEIN 6.03mg; CHOLESTEROL 0mg; CALCIUM 80.73mg; SODIUM 128.12mg; FIBER 0.03g; CARBOHYDRATE 14.59g; IRON 1.51mg

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