Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Sautéed Broccoli Rabe with Raisins and Pine Nuts
Giada de Laurentiis

Ingredients

2 tablespoons Pine Nuts
Salt
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

Directions

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.