Broccoli Rabe with Raisins and Pine Nuts

Name: Broccoli Rabe with Raisins and Pine Nuts
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 Servings
Ingredients: 1 bunch broccoli rabe (rapini), stems trimmed; 2 tablespoons olive oil; 3 garlic cloves, chopped; pinch dried crushed red pepper flakes; 1/4 cup raisins; Salt; 2 tablespoons pine nuts, toasted

Author:
Tamar Genger MA, RD
Publish date:
Dec 30, 2011

10minDuration
5minCook Time
5minPrep Time
4 ServingsServings

Ingredients

1 bunch broccoli rabe (rapini), stems trimmed
2 tablespoons olive oil
3 garlic cloves, chopped
pinch dried crushed red pepper flakes
1/4 cup raisins
Salt
2 tablespoons pine nuts, toasted

Preparation

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 2 tablespoons of the cooking liquid. Strain the cooled broccoli rabe and set aside.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.