Sauteed Broccoli Rabe

Name: Sauteed Broccoli Rabe
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed; 1/4 cup olive oil; 3 garlic cloves, chopped; 1/2 teaspoon dried crushed red pepper flakes; 1/3 cup raisins; Salt; 2 tablespoons pine nuts, toasted

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 to 6 servings

Ingredients

4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed

1/4 cup olive oil

3 garlic cloves, chopped

1/2 teaspoon dried crushed red pepper flakes

1/3 cup raisins

Salt

2 tablespoons pine nuts, toasted

Directions

Working in batches, 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 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.