Broccoli Strascinati with Raisins and Nuts

By tammy1365

Ingredients

• Florets from 2 large heads of broccoli (about 2 pounds)
• 1/4 cup extra-virgin olive oil
• 3 large garlic cloves, crushed
• 1 small onion, finely sliced
• 1/3 cup raisins, soaked, squeezed out
• 3 tablespoons balsamic vinegar
• 1 tablespoon light brown sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup pine nuts or almonds, toasted

Details

Adapted from bonappetit.com

Preparation

Step 1

Blanch broccoli florets in boiling water 5 minutes or, even better, steam 10 minutes.

Heat oil in a large pan over medium-low. Cook garlic, stirring often, until garlic releases its aroma, about 2 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add broccoli and stir to coat, then add raisins, vinegar, brown sugar, salt, and pepper. Cook, stirring, until sugar is dissolved, then stir in ¼ cup water. Reduce heat to low and cook, partially covered, 30 minutes. If broccoli dries out too much, add a splash more water. Uncover and continue to cook until water is evaporated and broccoli is very soft and slightly caramelized, about 5 minutes more.

Transfer broccoli mixture to a platter. Top with pine nuts.