Name: Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
Total time: 15 min
Yield: Serves 4
Ingredients: 3 tablespoons extra-virgin olive oil; 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons); 1/2 teaspoon red pepper flakes; 1/2 cup drained oil-packed sun-dried tomatoes, chopped coarse; 1/2 teaspoon table salt; 1 bunch broccoli rabe (about 1 pound), washed, trimmed, and cut into 1 1/2-inch pieces; 1/4 cup low-sodium chicken broth or vegetable broth; 3 tablespoons pine nuts, toasted

Why This Recipe Works

A hearty topping can turn a base of polenta or semolina gnocchi into a substantial vegetarian meal. This combination is inspired by a trio of Italian ingredients and is also quick-cooking.

Before You Begin

Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes. To make this dish vegetarian, use vegetable broth in place of chicken broth.

Instructions

Heat oil, garlic, red pepper flakes, sun-dried tomatoes, and salt in 12-inch nonstick skillet over medium-high heat, stirring frequently, until garlic is fragrant and slightly toasted, about 1½ minutes. Add broccoli rabe and broth; cover and cook until rabe turns bright green, about 2 minutes. Uncover and cook, stirring frequently, until most of broth has evaporated and rabe is just tender, 2 to 3 minutes. Season to taste with salt. Serve over polenta, sprinkling individual portions with pine nuts.