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Italian Broccoli with Pine Nuts and Garlic

Italian Broccoli with Pine Nuts and Garlic


  • 2 bunches (about 2 pounds) rapini (also called broccoli rabe or Italian broccoli), bottoms trimmed and stems peeled
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground white pepper
  • 1 tablespoon chopped fresh basil
  • 3 tablespoons pine nuts, toasted


  1. Roughly chop rapini and drop into a large stockpot of rapidly boiling salted water. Cook for about 1 minute, then drain.
  2. Heat oil in a 12-inch skillet over medium heat. Add garlic and cook for 1 minute. Add rapini, salt, and pepper, and cook an additional 2 to 3 minutes until rapini stems are tender. Season with salt, pepper, and basil. Garnish with pine nuts.

Nutrition Information

Per serving: 114 kcal cal., 8 g fat (1 g sat. fat), 8 g carb., 6 g fiber, 1 g sugar, 8 g pro., 247 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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