Broccoli Rabe With Raisins and Garlic
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds broccoli rabe, washed, trimmed and chopped
- 4tablespoons extra-virgin olive oil
- 2cloves garlic, minced
- ½cup raisins
- ¾teaspoon kosher salt
- ½teaspoon dried red pepper flakes
Nutritional analysis per serving (6 servings)
151 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 5 grams protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a gallon of water to a boil in a large pot. Blanche the rabe for 7 minutes and cool under cold running water. Drain.
- Step 2
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and toss, cooking for about 2 minutes, until golden. Add the cooked rabe, raisins, salt and pepper flakes. Shake the skillet and cook until hot, about 7 minutes.
- Step 3
Pour the remaining oil over the vegetables and adjust seasoning. Serve hot or at room temperature.
Private Notes
Comments
Wow. This is an excellent dish! It took me about 10 minutes just to get a large pot of water boiling, but once that's done, the rest goes quick. I didn't have any raisins on hand, so I used dried cranberries and that worked out super well....beautiful red color against the bright green of the rabe. With the touch of sweetness and the hint of heat from the red pepper flakes, the garlicky tender rabe came alive!
good method for mature rapini.
Before his self created fall from grace, we paid attention to Mario Batali when he taught that broccoli rabe does best when cooked way beyond the point Americans want to cook veg. He was right. This recipe works well to get it there for total time. Slight twist we use is Viola Buitoni's method that starts the leaves in cold water, when it boils then add stems for 1 min then buds for 3 - 4 min = 6 to 7'ish min total. Perfect every time. Sauteed with garlic and raisins as here, delicious!
Blanching for SEVEN minutes dates this before Chez Panisse and the blanch-till-bright-green revolution. To each their own on the cooked-ness of vegetables! But raisins – or especially dried cranberries, as suggested in another comment – sound like a very good embellishment to the typical trio of rabe, garlic and red pepper flakes.