Braised Broccoli Rabe (Rapini) Sun-dried Tomatoes and Feta Cheese

• 3 tablespoons pine nuts toasted
• 1 pound rapini (broccoli rabe)
• 1 x salt to taste
• 1/4 cup sundried tomatoes oil-packaged, drained and sliced
• 1/4 cup feta cheese crumbled
• 3 tablespoons balsamic vinegar for drizzle

1. Toast pine nuts in a skillet over low heat for about 5 minutes, or bake in the oven (or toaster oven) at 300F for about 20 minutes, until golden brown and fragrant.
2. Set aside.
3. Meanwhile bring a large pot of water to a boil, add broccoli rabe (rapini) into the boiling water and cook for about 1/2 minute to 2 minutes, until just tender and the color turns into bright green.
4. Cook to taste.
5. A 30 second blanch may be all you need depending on the variety of rapini.
6. Drain and rinse with cold water or drop it into iced water to stop cooking, then drain and press water out of rabe as much as possible.
7. In a large bowl, combine broccoli rabe, sliced sun-dried tomatoes and feta cheese.
8. Divide evenly onto 4 plates, drizzling balsamic vinegar on each top of the plate.
9. Serve warm or chilled.

nuts, rapini, salt, tomatoes oil, feta cheese, balsamic vinegar

Taken from recipeland.com/recipe/v/braised-broccoli-rabe-rapini-su-50336 (may not work)