Broccoli Rabe, California Dried Figs and Pine Nut Topping

andrew@bytejockeyz.comRecipes, Side Dishes

Valley Fig Growers

Broccoli Rabe, California Dried Figs and Pine Nut Topping

Eat your veggies with broccoli recipes. Sprinkle figs and pine nuts on this roasted broccoli rabe recipe for a delectable side dish.
Valley Fig Growers
Servings 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


  • 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.


Valley Fig Growers is a proud sponsor of Cook’s Country TV.
Recipe credit: America’s Test Kitchen.

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