Broccoli Rabe with Roasted Tomatoes
Italians love broccoli rabe, a relative of both turnips and cabbage. Cherry tomatoes are a great choice for summer-sweet flavor once tomatoes go out of season. Here, they tame assertive broccoli rabe, making for a colorful and harmonious match.
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Italians love broccoli rabe, a relative of both turnips and cabbage. Cherry tomatoes are a great choice for summer-sweet flavor once tomatoes go out of season. Here, they tame assertive broccoli rabe, making for a colorful and harmonious match.
Ingredients
- 1 pint cherry tomatoes
- 4 Tbs. olive oil, preferably extra virgin
- 1 Tbs. balsamic vinegar
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 5 cloves garlic: 3 thinly sliced, 2 minced
- 4 sprigs fresh rosemary
- 1 large bunch broccoli rabe (about 1 lb.), large stems removed
Preparation
Preheat oven to 375F. Spread tomatoes in an 8-inch square glass baking dish. Toss with 3 Tbs. olive oil, vinegar, salt, black pepper and sliced garlic. Tuck rosemary sprigs among tomatoes. Roast uncovered, 30 minutes, or until tomatoes are wrinkled. Discard rosemary.
Heat remaining 1 Tbs. olive oil in skillet over medium heat. Cook minced garlic 1 to 2 minutes, or until golden. Add broccoli rabe. Cover, reduce heat to medium-low and cook 3 to 5 minutes, or until tender. Uncover, and stir in tomatoes. Season to taste with salt and pepper. Serve hot.
Nutrition Information
- Calories 115
- Carbohydrate Content 7 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 216 mg
- Sugar Content 2 g