Sautéed Broccoli Rabe
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INGREDIENTS 4 bunches, 12 to 16-ounces each, broccoli rabe (rapini), stems trimmed 1/4 cup olive oil 3 cloves garlic, chopped 1/2 teaspoon dried crushed red pepper flakes 1/3 cup raisins Salt 2 tablespoons pine nuts, toasted 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 sauté 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. Makes 4 to 6 servings