Broccoli rabe raw on a cutting board

Broccoli Rabe and Sun-Dried Tomatoes With Pine Nuts



Broccoli rabe


Broccoli rabe (commonly marketed in English as broccoli raab, rapini or rabe) is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. It is known for its slightly bitter taste, and is particularly associated with Italian, Galician, and Portuguese cuisines. Within Italian cuisine, the plant is heavily associated with Southern Italian cuisine.

Broccoli Rabe & Sun-Dried Tomatoes with Pine Nuts

Course Side Dish
Cuisine American
Keyword antioxidants, broccoli, cancer, fiber, vegetable
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 1 bunch rapini about 1 lb (500 g)
  • 3 tbsp 50 mL olive oil
  • 2 tbsp 25 mL pine nuts
  • 3 tbsp 50 mL chopped sun-dried tomatoes
  • 1/4 tsp 1 mL salt


  1. Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
  2. In same skillet, heat olive oil over medium heat. Toast pine nuts over low heat until light brown, about 4 minutes. Add cooked rapini and sun-dried tomatoes and heat.

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health.  Follow me on Facebook, Instagram and Twitter.


Photo credit: Williams Jones

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