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.
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)
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.