Broccoli Rabe with Currant Vinaigrette

Broccoli Rabe with Currant Vinaigrette
Photo by Maura McEvoy


  • ¼ cup olive oil
  • ½ teaspoon Dijon mustard
  • ¼ cup red currant jelly
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • 3 bunches (about 3 pounds) broccoli rabe
  • 1/8 teaspoon black pepper

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...

View full recipe at My Recipes


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