Broccoli Rabe with Pine Nuts and Raisins

Broccoli Rabe with Pine Nuts and Raisins

Info

Rating
Calories
142.0
Protein
5.0
Sodium
110.0
Fat
10.0

Description

With its slight bitterness, broccoli rabe takes well to assertive flavors. The classic Italian recipe calls for sautéing it with plenty of garlic and crushed red pepper flakes. But for Thanksgiving we've opted for something mellower, choosing sweet raisins, pine nuts, and a bit of sherry.

Ingredients

1 tablespoon olive oil
1/4 cup pine nuts
1 garlic clove, minced
Two 2- to 2 1/2-pound bunches broccoli rabe, leaves and woody stems removed
1/3 cup dry sherry or white wine
1/4 cup golden raisins

Directions

  1. In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.

Tags

    Fruit Nut Side Sauté Thanksgiving Quick & Easy Low Cal Wheat/Gluten-Free Raisin Pine Nut Broccoli Rabe
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