Broccoli Rabe with Currant Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 bunches (about 3 pounds) broccoli rabe |
1/4 cup red currant jelly |
1/4 teaspoon red pepper flakes |
1/2 teaspoon dijon mustard |
1/4 cup olive oil |
1/2 teaspoon kosher salt |
1/8 teaspoon black pepper |
Directions:
1. Bring a large saucepan of salted water to a boil. Add the broccoli rabe and cook until tender, about 3 minutes. Drain, squeezing to remove any excess water. Heat the jelly in a small saucepan over low heat for 2 to 3 minutes. Remove from heat. Add the red pepper and mustard. Whisking constantly, slowly add the oil. Season with the salt and black pepper. Transfer the broccoli rabe to a serving bowl, drizzle with the jelly vinaigrette, and toss. Serve hot or at room temperature.
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