Broccoli Rabe with Pine Nuts and Raisins |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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With its slight bitterness, broccoli rabe takes well to assertive flavors. The classic Italian recipe calls for sautéing it with plenty of garlic and crushed red pepper flakes. But for Thanksgiving we've opted for something mellower, choosing sweet raisins, pine nuts, and a bit of sherry. Ingredients:
1 tablespoon olive oil |
1/4 cup pine nuts |
1 garlic clove, minced |
two 2- to 2 1/2-pound bunches broccoli rabe, leaves and woody stems removed |
1/3 cup dry sherry or white wine |
1/4 cup golden raisins |
Directions:
1. In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.
2. Tips: : Pecans, walnuts, or hazelnuts can be substituted for the pine nuts. Trimming the broccoli rabe can be time-consuming if you carefully peel each stalk. If you're pressed for time, be merciless and slice off the entire bottoms of the stems and most of the tough leaves. You'll waste a bit of greenery but save an enormous amount of labor.
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