1 bunch broccoli rabe (about 1 pound), trimmed and chopped
2 tablespoons extra-virgin olive oil
1/2 cup slivered oil-packed sun-dried tomatoes, rinsed
2 tablespoons balsamic vinegar or sherry vinegar
1/8 teaspoon salt
Pinch of freshly ground pepper
1. Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and gently press out as much water as possible.
2. Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and cook, stirring, until tender, 3 to 4 minutes. Remove from the heat; stir in sun-dried tomatoes, vinegar, salt and pepper.
Per serving: 122 calories; 10 g fat ( 1 g sat , 7 g mono ); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 149 mg sodium; 443 mg potassium.