Ingredients
- 2 tablespoon pine nuts
- 4 bunch es (12 to 16 ounces each) of broccoli rabe (rapini)
- 1/4 cup olive oil
- 3 cup garlic cloves, finely chopped
- 1/2 teaspoon dried crushed red pepper flakes
- 1/3 cup raisins
Preparation
Baking Directions:
Preheat the oven to 350 degrees F.
Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown, stirring once, about 7 minutes.
Let cool.
Bring a large pot of salted water to a boil.
Working in batches, cook the broccoli rabe in the boiling salted water until crisp-tender, about 1 minute.
Transfer the blanched broccoli rabe to a large bowl of ice water to cool.
Reserve 1/4 cup of the cooking liquid.
Drain the broccoli rabe again and set aside.
(The pine nuts and broccoli rabe can be made 8 hours ahead.
Store the pine nuts airtight at room temperature.
Cover and refrigerate the broccoli rabe.)
In a large, heavy skillet, heat the oil over a medium flame.
Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 2 minutes.
Add the broccoli rabe, raisins, and ¼ teaspoon of salt, and toss to coat.
Add the reserved cooking liquid and cook until the broccoli rabe is heated through and the stems are tender, about 5 minutes.
Season with more salt to taste.
Just before serving, toss the mixture with the toasted pine nuts.
Transfer to a bowl and serve.