Broccoli Rabe with Pine Nuts and Raisins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon olive oil
- 1/4 cup golden raisins
- 1/4 cup pine nuts
- 1 garlic clove, minced
- Carbohydrate 24 g(8%)
- Fat 12 g(18%)
- Fiber 14 g(58%)
- Protein 18 g(35%)
- Saturated Fat 1 g(6%)
- Sodium 171 mg(7%)
- Calories 243
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. Tips:•: 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.
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. Tips:•: 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.
