Sauteed Broccoli Rabe (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 crushed red pepper flakes |
1/3 cup raisins |
kosher salt |
2 tablespoons pine nuts, toasted |
Directions:
1. Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.
2. 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. Toss the mixture with toasted pine nuts, serve immediately.
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