Sauteed Broccoli Rabe

Step 1

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 60ml of the cooking liquid. Drain the cooled broccoli rabe and set aside. 

Step 2

Heat the oil in a heavy large frying pan 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. 

©foodnetwork

• 4 bunches (340 to 450g each) broccoli rabe (rapini), stems trimmed

• 60ml olive oil

• 3 garlic cloves, chopped

• 1/2 tsp crushed red pepper flakes

• 45g raisins

• Salt

• 2 tbsps pine nuts, toasted