Sauteed Broccoli Rabe
- 4 bunches broccoli rabe - (12 to 16 oz ea) stems trimmed
- 1/4 cup olive oil
- 3 garlic cloves chopped
- 1/2 teaspoon dried crushed red pepper flakes
- 1/3 cup raisins
- Salt to taste
- 2 tablespoons pine nuts toasted
Working in batches, cook the broccoli rabe (rapini) 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 1/4 cup 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.
This recipe yields 4 to 6 servings.