Broccoli Rabe with Pine Nuts & Golden Raisins

  • Serves

    serves 4


Sweet golden raisins, red pepper flakes, and toasted pine nuts balance the bitterness of broccoli rabe in a side dish adapted from Anna Watson Carl's cookbook The Yellow Table. It makes an excellent accompaniment to grilled salmon, pork tenderloin, or meatballs with tomato sauce.


  • Kosher salt and freshly ground black pepper, to taste
  • 1 12 lb. broccoli rabe, trimmed and cut into 2-inch pieces
  • 2 tbsp. olive oil
  • 14 tsp. red pepper flakes
  • 2 cloves garlic, thinly sliced
  • 3 tbsp. toasted pine nuts
  • 3 tbsp. golden raisins
  • 1 tsp. balsamic vinegar


Step 1

Bring a large pot of salted water to a boil; cook the broccoli until bright green, about 2 minutes. Drain and transfer to a bowl of ice water; drain and spread on paper towels to dry.

Step 2

Heat oil in a 12" skillet over medium-high; cook pepper flakes and garlic until fragrant, about 1 minute. Add broccoli and cook, stirring occasionally, until crisp tender, about 3 minutes. Remove from heat and add raisins, pine nuts, balsamic, salt, and pepper. Transfer to a serving platter.

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