Valley Fig Growers

Broccoli Rabe, California Dried Figs and Pine Nut Topping

Makes enough for 4 servings


  • 3 tablespoons extra-virgin olive oil 
  • 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons) 
  • 1/2  teaspoon red pepper flakes 
  • 3/4  cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs (about 4 ½ ounces) 
  • 1/2  teaspoon table salt 
  • 1 bunch broccoli rabe (about 1 pound), washed, trimmed, and cut into 1 1/2-inch pieces 
  • 1/4 cup low-sodium chicken broth 
  • 3 tablespoons pine nuts, toasted  


  1. Heat oil, garlic, red pepper flakes, dried figs, and salt in 12-inch nonstick skillet over medium-high heat, stirring frequently, until garlic is fragrant and slightly toasted, about 1 ½ minutes. Add broccoli rabe and broth; cover and cook until rabe turns bright green, about 2 minutes. Uncover and cook, stirring frequently, until most of broth has evaporated and rabe is just tender, 2 to 3 minutes. Season to taste with salt. Serve over polenta, sprinkling individual portions with pine nuts.

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Recipe credit: America’s Test Kitchen.

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Nutrition Information

amount per serving

Calories 262
% Calories from Fat 49%
Fat 15g
Cholesterol 0mg
Protein 6g
Carbohydrates 29g
Fiber 4g
Iron 2mg
Sodium 329mg
Calcium 111mg