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Broccoli Rabe with Raisins and Pine Nuts

Sautéed broccoli rabe with raisins and pine nuts
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Broccoli Rabe with Raisins and Pine Nuts

Servings

6

Prep Time

10 minutes

Cook Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Broccoli Rabe with Raisins and Pine Nuts

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)

Instructions

  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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2 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen

    I tend to find it in Gelson’s or Whole Foods, but farmers markets are a good bet too. It’s not always in the section with the regular broccoli which can be confusing! It is a great ingredient, hope you can get your hands on it! :)

  • Author's avatar image
    Samantha Kollar

    I had this dish for the first time in Naples, Italy at someones home and was shocked at how different of a flavor it was from American broccoli! I like the bitter taste, but have a hard time finding it in markets or stores. Any suggestions on where to buy broccoli rabe in LA? Every now and then I find it at the Calabasas farmers market…

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