• 4 bunches (12 to 16 ounces each) Broccoli rabe (rapini), stems trimmed

  • 0.25 cup Olive Oil

  • 3 Cloves Garlic chopped

  • 0.5 teaspoon dried crushed Red Pepper Flake

  • 0.3 cup Raisin

  • Salt

  • 2 tablespoons Pine Nuts toasted


  • 1.

    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.

  • 2.

    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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 2 ratings
Please login to comment
Posted by Report
Thanks, Im going to try cooking this for lunch and company you made a new fan. ; )