Broccoli Rabe with Garlic and Golden Raisins

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 pound broccoli rabe (rapini)
• 0.1 teaspoon pepper red crushed
• 3  garlic clove thinly sliced
• 0.3 cup golden raisins 
• 0.3 teaspoon kosher salt 
• 1 tablespoon olive oil extra virgin extra-virgin

Equipment

• frying pan
• sauce pan

Directions

1. Bring 8 cups of water to a boil in a large saucepan.
2. Cut broccoli rabe into 2-inch pieces. Cook broccoli rabe in boiling water 2 minutes; drain.
3. Heat a large nonstick skillet over medium heat.
4. Add olive oil to pan; swirl to coat.
5. Add crushed red pepper and garlic to pan; cook 30 seconds, stirring occasionally.
6. Add broccoli rabe and raisins to pan; cook 2 minutes. Stir in salt and black pepper.
7. VARIATION Broccoli Rabe with Polenta Croutons: Prepare base recipe, omitting raisins.
8. Cut four 1-inch slices of refrigerated tube polenta; cut slices into 1-inch cubes.
9. Heat a large cast-iron skillet over medium-high heat.
10. Add 1 tablespoon extra-virgin olive oil to pan; swirl to coat.
11. Add polenta; cook 8 minutes, turning to brown on all sides. Top broccoli rabe with croutons.
12. Serves 4 (serving size: about 2/3 cup) CALORIES 137; FAT 8g (sat 9g); SODIUM 253mg
13. VARIATION Broccoli Rabe with Sesame and Soy: Prepare base recipe, keeping rabe whole, mincing garlic, substituting 2 teaspoons peanut oil for olive oil, and omitting raisins. Gently toss sauted rabe in 1 tablespoon lower-sodium soy sauce, 1 teaspoon rice wine vinegar, 1/2 teaspoon sugar, and 1/2 teaspoon toasted sesame oil.
14. Sprinkle with 1 teaspoon toasted sesame seeds.
15. Serves 4 (serving size: about 2/3 cup) CALORIES 71; FAT 2g (sat 5g); SODIUM 251mg
16. VARIATION Broccoli Rabe with White Beans and Parmesan: Prepare base recipe, increasing oil to 2 tablespoons, increasing red pepper to 1/4 teaspoon, increasing garlic to 5 cloves, omitting raisins, and increasing black pepper to 1/2 teaspoon. Stir in 1 (15-ounce) can rinsed and drained cannellini beans; cook 1 minute or until thoroughly heated. Top with 1 ounce shaved Parmesan cheese.
17. Serves 6 (serving size: about 3/4 cup) CALORIES 119; FAT 9g (sat 4g); SODIUM 273mg