Ingredients
- 1 ½ pounds broccoli rabe
- 1 tablespoon olive oil
- 2 large cloves garlic, chopped fine
- ¼ cup raisins, packed
- ¼ cup pine nuts
- ¼ teaspoon or more crushed red pepper
- 5 cups water
- 1 cup instant polenta
- 6 tablespoons grated Parmigiano Reggiano
- ½ teaspoon salt (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
383 calories; 16 grams fat; 4 grams saturated fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 17 grams protein; 14 milligrams cholesterol; 365 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings as main dish or 8 as a side
Preparation
- Preheat broiler.
- Cut off and discard tough stems from rabe. Wash thoroughly and drain on paper towels. Cut into one-inch pieces.
- Heat oil in a nonstick skillet. Saute the garlic for 30 seconds. Stir in rabe and coat with oil. Cook over medium heat until it begins to soften.
- Stir in raisins, pine nuts and red pepper. Cover and cook 5 to 7 minutes.
- Meanwhile bring water to a boil, then reduce to a simmer. Slowly stir in polenta and stir constantly for several minutes, until mixture begins to thicken. Do not let mixture become so thick that it cannot be stirred.
- Stir in the cheese and salt. Stir in rabe and spoon into a shallow baking dish. Place under broiler for about 2 minutes, just until the top begins to brown. Watch carefully.
35 minutes
Dining and Cooking