DIGGING DEEPER

Recipe: Broccoli Raab Sauteed

From shareholder Elizabeth Hamer
(this recipe scales down very well & is the most delicious thing ever!)

    4 bunches (12-16 oz ea) broccoli raab or rapini, stems trimmed
    1/4 cup olive oil
    3 garlic cloves, chopped
    1/2 teaspoon crushed red pepper flakes
    1/3 cup raisins
    Kosher salt
    2 tablespoons pine nuts, toasted

Working in batches, cook the raab in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the raab to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled raab and set aside.

Heat the oil in a heavy large skillet over med heat. Add the garlic & red pepper flakes, and sauté until the garlic is golden, about 1 min. Reduce heat to med-low. Add the raab and toss to coat. Add the reserved cooking water & raisins, and cook until the raab is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately.