These greens have a pungent, bitter flavor and can be cooked it in a variety of ways including frying, steaming and braising. Broccoli rabe should be wrapped in a plastic bag and refrigerated for no more than 5 days.
1 1/2 tbsp olive oil 6 oz boneless, skinless chicken breasts salt and black pepper 6 dried apricots, sliced 2 tbsp pine nuts 2 cloves garlic, sliced 1 bunch broccoli rabe, trimmed goat cheese to sprinkle on top
Heat 2 teaspoons of the oil in a large skillet over medium heat. Season the chicken with 1/4 teaspoon each salt and pepper.
Cook the chicken until it is golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.
Meanwhile, heat the remaining tablespoon of oil in a second skillet over medium-high heat.
Add the apricots, pine nuts, and garlic and cook, stirring, until the pine nuts and garlic are golden brown, 2 to 3 minutes. Remove with a slotted spoon.
Add the broccoli rabe, 1/4 cup water and 1/2 teaspoon salt to the second skillet and cook, covered, until the broccoli rabe is tender, 2 to 3 minutes.
Add the apricots, pine nuts and garlic, sprinkle goat cheese on top. Serve with the chicken.
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