Sautéed Broccoli Rabe

I often find myself (okay, everyday) in the produce department staring at the piles of vegetables not knowing what to have for dinner. Broccoli rabe seemed like the perfect choice.

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Sautéed Broccoli Rabe

Serves 4 – 6

2 bunches broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
2 garlic cloves, chopped
1/2 tsp crushed red pepper flakes
1/3 cup golden raisins (sultanas)
Kosher salt
2 Tbs slivered almonds, toasted

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.

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 almonds, serve immediately.

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