Sauteed Broccoli Rabe

1. 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.

2. 2

   Transfer the broccoli rabe to a large bowl of ice water to cool.

3. 3

   Reserve about 1/4 cup of the cooking liquid.

4. 4

   Drain the cooled broccoli rabe and set aside.

5. 5

   Heat the oil in a heavy large skillet over medium heat.

6. 6

   Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute.

7. 7

   Reduce heat to medium-low.

8. 8

   Add the broccoli rabe and toss to coat.

9. 9

   Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes.

10. 10

    Season with salt, to taste.

11. 11

    Toss the mixture with toasted pine nuts, serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.