PREP TIME: 15 minutes
COOK TIME: 15 minutes
Sun-dried tomatoes are common in pastas, salads, and wraps but less often thought of as flavor enhancers for vegetable side dishes. Here they merge with broccolini to form an unexpected and extremely appealing combination. You can use regular broccoli if broccolini isn’t available.
1 pound broccolini, stems separated
4 sun-dried tomatoes (packed in oil), chopped, plus 4 teaspoons of the oil
2 tablespoons minced red onion
2 garlic cloves, very thinly sliced
Salt
1 teaspoon red wine vinegar
Freshly ground black pepper
Fill a large skillet with 2 inches of water; cover and bring to a simmer. Add broccolini, cover, and return to a simmer. Uncover and cook until broccolini is crisp-tender, about 2 minutes. Drain in a colander and immediately run under cold water for 1 minute to stop cooking. Drain again and pat dry.
Wipe skillet dry. Add tomatoes and their 4 teaspoons oil, onion, garlic, and a pinch of salt; cover and cook over medium-low heat until onion and garlic are slightly softened, about 3 minutes.
Uncover, add broccolini, and toss to coat with tomato mixture. Increase heat to medium and cook, uncovered, until broccolini is warmed through, about 3 minutes. Add vinegar and salt and pepper to taste; toss to coat. Serve warm.
Makes 4 servings
NUTRITION AT A GLANCE
Per serving: 70 calories, 5 g fat, 1 g saturated fat, 3 g protein, 6 g carbohydrate, 3 g fiber, 30 mg sodium
MAKE-AHEAD: Broccolini can be cooked to crisp-tender up to 1 day in advance; pat dry and store in a covered container until ready to complete the recipe.