Directions

1. Preheat the oven to 350 degrees.

2. 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.

3. 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.

4. Transfer the blanched broccoli rabe to a large bowl of ice water to cool.

5. Reserve ¼ cup of the cooking liquid.

6. 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.)

7. 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.

8. Add the broccoli rabe, raisins and ¼ tsp. of salt, and toss to coat.

9. 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.

10. Just before serving, toss the mixture with the toasted pine nuts. Transfer to a bowl to serve.