Broccoli Rabe with Pine Nuts & Golden Raisins
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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.
Broccoli Rabe with Pine Nuts & Golden Raisins
Sweet golden raisins, red pepper flakes, and toasted pine nuts balance the bitterness of broccoli rabe in this side dish.
Yield: serves 4
Ingredients
- 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
Instructions
- 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.
