2 tablespoons Pine Nuts
4 bunches Broccoli Rabe (Rapini)
1/4 cup Olive Oil
3 cloves Organic Garlic finely chopped
1/2 teaspoon Dried Crush Red Peppers Flakes
1/3 cup Flame Seedless Raisins
Preheat the oven to 350 degrees.
Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown, stirring once, about 7 minutes. Let cool.
Bring a large pot of salted water to a boil. Working in batches, cook the broccoli rabe in the boiling salted water until crisp-tender, about 1 minute.
Transfer the blanched broccoli rabe to a large bowl of ice water to cool.
Reserve ¼ cup of the cooking liquid.
Drain the broccoli rabe again and set aside. (The pine nuts and broccoli rabe can be made 8 hours ahead. Store the pine nuts airtight at room temperature. Cover and refrigerate the broccoli rabe.)
In a large, heavy skillet, heat the oil over a medium flame. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 2 minutes.
Add the broccoli rabe, raisins and ¼ tsp. of salt, and toss to coat.
Add the reserved cooking liquid and cook until the broccoli rabe is heated through and the stems are tender, about 5 minutes. Season with more salt to taste.
Just before serving, toss the mixture with the toasted pine nuts. Transfer to a bowl to serve.