Broccoli rabe recipe Ingredients
Sauteed Broccoli Rabe
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 for Broccoli rabe recipe
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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