This dish has all the elements that I look for in a scrumptious side: tangy, sweet, salty and crunchy in each and every bite. I love the slightly bitter nature of broccoli rabe (also known as rapini). It pairs very well with the tang of balsamic vinegar, the buttery crunch of pine nuts, and the sweetness of dried figs. Healthy and very yummy, this Italian-inspired side is sure to please.
(To view this recipe, click on the blue title of the blog post above*)
Balsamic-Glazed Broccoli Rabe with Pine Nuts & Figs
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 head of broccoli rabe, ends trimmed, washed, dried and cut into bite-sized pieces
- salt and pepper
- 2 tablespoons quality balsamic vinegar
- 1/4 cup chopped, dried Mission figs
- 2 Tablespoons pine nuts
Directions:
- Heat the olive oil over medium-high heat in a Dutch oven. Add in the garlic and saute for 30 seconds.
- Add in the broccoli rabe and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Saute for 5-7 minutes or until the greens are wilted.
- Add in the balsamic vinegar, the pine nuts and the dried figs. Reduce the heat to low and cook an additional 3 minutes.
- Serve warm.
Tagged: balsamic vinegar, broccoli, broccoli rabe, dried figs, figs, pine nuts, rappini, sauteed vegetables, side dish, vegetarian
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