Recipe courtesy of Giada De Laurentiis
Print
Total:
25 min
Prep:
10 min
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

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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