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tablespoons olive oil
large clove garlic
cup golden raisins
bunch broccoli rabe
Freshly ground black pepper
- Pour the olive oil into a large (12-inch) skillet and add the garlic and raisins. Set it on the stove, but don’t turn on the heat yet. Fill a large (5 to 6-quart) pot with about 2 inches of water and bring it to a boil over medium heat.
- Rinse the broccoli rabe and discard any yellowed or discolored leaves. Line up the stems and cut a sliver off the bottom to remove the tired looking ends. Discard the ends. Cut across the stalks, leaves and flowers to make 3-inch lengths.
- Add a couple of generous pinches of salt to the boiling water and toss in the broccoli rabe. Cook at a low boil for 2 to 4 minutes, until the leaves are wilted and the stalks are crisp-tender. Drain.
- Meanwhile, turn the heat under the skillet to medium. As soon as the garlic starts to sizzle and the raisins soften (about one minute or less) add the broccoli rabe to the pan. Remove the pan from the heat, season with salt and pepper, and toss to mix the broccoli with the raisins and garlic . Serve immediately.
- This recipe was entered in the contest for Your Best Lentils
- This recipe was entered in the contest for Your Best Broccoli/Broccoli Rabe Dish