Broccoli Rabe with Pine Nuts & Golden Raisins
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 1⁄2 lb. broccoli rabe, trimmed and cut into 2-inch pieces
- 2 tbsp. olive oil
- 1⁄4 tsp. red pepper flakes
- 2 cloves garlic, thinly sliced
- 3 tbsp. toasted pine nuts
- 3 tbsp. golden raisins
- 1 tsp. balsamic vinegar
- 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.
- 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.