Categories: Vegetables

Ingredients

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

Directions

1. Working in batches, cook the broccoli rabe in a large pot of boiling, salted water until crisp tender, about 1 minute per bunch.

2. Transfer the broccoli rabe to a large bowl of ice water to cool.

3. Reserve about 1/4 cup of the cooking liquid.

4. Strain the cooled broccoli rabe and set aside.

5. Heat the oil in a large heavy skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute.

6. Reduce heat to medium-low.

7. Add the broccoli rabe and toss to coat.

8. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes.

9. Season with salt, to taste.

10. Just before serving, toss the mixture with the pine nuts.

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