Sauteed Broccoli Rabe

Ingredients

• 48 ounces broccoli rabe trimmed rapini
• 3  garlic cloves chopped
• 0.3 cup olive oil 
• 2 tablespoons pinenuts toasted
• 0.3 cup raisins 
• 0.5 teaspoon pepper flakes dried red crushed
• 6 servings salt 

Equipment

• bowl
• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch.
3. 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.
4. Heat the oil in a heavy large skillet over medium heat.
5. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low.
6. Add the broccoli rabe and toss to coat.
7. 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.