Sauteed Broccoli Rabe

Recipe courtesy Giada De Laurentiis
Show: An Italian Christmas with Mario & Giada Episode: An Italian Christmas with Mario & Giada
TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
YIELD: 4 to 6 servings
LEVEL: Easy

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 crushed red pepper flakes
  • 1/3 cup raisins
  • Kosher salt
  • 2 tablespoons pine nuts, toasted
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Directions

Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain 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. Toss the mixture with toasted pine nuts, serve immediately.

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  • on May 27, 2012

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    Turned out very well for a first try. I was hesitant at first to add the raisins but did so anyway and was glad I did. Since no recipe is carved into stone, I modified a few things. Earlier, my wife had fried pork chops in olive oil...I used the olive oil with the pork chop breading in it. Since you're not going to make pork chops necessarily, perhaps some fried crumbled bacon might work. Also, instead of the water from blanching the broccoli rabe, I used chicken broth. Turned out great!

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  • on December 26, 2011

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    Enjoyed every bite of this wonderful veggie! I didn't have any pine nuts (husband also doesn't care much for them either. This was a great compliment to the baked ziti. Very easy to make too! The flavor with the raisin was a delightful surprise too! Will be making this again.

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