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

Instructions

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.