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.

Nutrition Information

amount per serving

  • Calories 262
  • % Calories from Fat 49%
  • Fat 15
  • Cholesterol 0
  • Protein 6
  • Carbohydrates 29
  • Fiber 4
  • Iron 2
  • Sodium 329
  • Calcium 111
  • Potassium 252