IE 11 is not supported. For an optimal experience visit our site on another browser.

Sauteed Broccoli Rabe with Raisins and Pine Nuts

Servings:
Yield: 4- 6 servings
RATE THIS RECIPE
(0)

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.