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 dried crushed red pepper flakes
- 1/3 cup raisins
- 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 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain 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. Just before serving, toss the mixture with the pine nuts.

















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By gkgookins
on February 14, 2013
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Hi, I've been making rabe for many years but never was really taught right. I appreicate the directions here as I always saute'ed all at once and that was it. I made your way today and was good and stayed nice and green. Alittle hard but I guess practice makes perfect. Thanks again, GARY
By GeekyWino
San Jose, CA
on April 29, 2012
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Eh, not terrible, but certainly not very interesting. There are better things to with Broccoli Rapé.
By alittlebitoff_5...
Jackson, TN
on December 14, 2011
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I loved it, but my entire family hated it. It was just too bitter for them, but I couldn't stop eating it!
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