Broccoli Rabe with Tomato and Wine

Broccoli Rabe with Tomato and Wine

If you are wondering why my normally wordy posts are a little briefer than usual, I had a slight set back, most likely due to the procedures I had last year -- we think.  But it's nothing major and I hope to be back up and exercising again very soon.

Dan is a big help in the kitchen.  It's great to have a husband who cooks and cleans.   This week we are opting to make things that are quick and easy. 

In the spirit of blog transparency, I actually prepared this recipe some time back but didn't get a chance to post it.   I love to make this dish.  It can serve as a side, or you can add cooked pasta to make it a meal.

Note:  Don't you just love it when bloggers write things like, "add COOKED pasta?"  Yeah, I am sure you couldn't have figured out on your own that you should indeed cook the dry pasta before serving.  ;.)  We bloggers are silly sometimes, aren't we?  ;.)

I digress...

Alcohol free wine also works nicely in this dish.


Here is what you need:


1 pound ripini (broccoli rabe), washed and trimmed at the stem
2 cups boiling salted water
2 cups ice water
2 cups sliced cherry tomatoes
2 tablespoons extra light olive oil
1 big clove of garlic, minced (you need about a tablespoon)
Pinch or two of crushed red pepper, to taste
Pinch or two of coarse sea salt, to taste
1/2 cup low sodium chicken broth (use organic if you can)
1/4 cup dry white wine
1 tablespoon cold butter
1/4 teaspoon fresh grated nutmeg
Grated Parmesan Cheese for topping at the table

Wash and stem ripini and separate into florets and leaves.  Keep only about 1/2 of the stem.

Carefully drop the ripini into the boiling water.  Blanch for two minutes.  Immediately remove with tongs and place in ice water bath.

Slice cherry tomatoes in half and set aside.

Preheat skillet over medium heat and add the oil.  Add the garlic and cook for one minute.  Be careful not to brown the garlic. 

Add the cherry tomatoes.  Stir-fry for about two minutes.

Drain ripini and add in  small batches to the skillet with tomatoes until incorporated.  

Add the crushed red pepper and sea salt.  Stir.

Pour in the chicken broth and white wine.  Add in the pat of cold butter.   Reduce to simmer, about two or three minutes. The sauce should start to thicken up slightly.

Remove from heat and plate.  Top with grated nutmeg and cheese.

Serve immediately and enjoy!