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.
•: Pecans, walnuts, or hazelnuts can be substituted for the pine nuts.
• Trimming the broccoli rabe can be time-consuming if you carefully peel each stalk. If you're pressed for time, be merciless and slice off the entire bottoms of the stems and most of the tough leaves. You'll waste a bit of greenery but save an enormous amount of labor.
Recipe information
Total Time
10 minutes
Yield
Makes 4 servings
Ingredients
Preparation
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.
