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Photo Credit: Elizabeth Newman

Broccoli Rabe with Raisins and Pine Nuts

Sautéed broccoli rabe with raisins and pine nuts

Broccoli Rabe with Raisins and Pine Nuts

Prep Time

10 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Broccoli Rabe with Raisins and Pine Nuts


  • 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)


  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.
dairy free
gluten free

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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