Broccoli Raab with Pine Nuts and Golden Raisins
The bitter taste and crunchy texture of broccoli raab—a leafy green that’s a favorite in southern Italy—are the perfect complement to rich, cheesy entrées like Spinach-Mushroom Strata.
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The bitter taste and crunchy texture of broccoli raab—a leafy green that’s a favorite in southern Italy—are the perfect complement to rich, cheesy entrées like Spinach-Mushroom Strata.
Ingredients
- 3/4 lb. broccoli raab, tough ends and large leaves removed, cut into 2-inch pieces
- 1 Tbs. olive oil
- 1 clove garlic, minced (about 1 tsp.)
- 1/8 tsp. red pepper flakes
- 1 Tbs. pine nuts
- 1 Tbs. golden raisins
Preparation
Bring large pot of salted water to a boil. Add broccoli raab, and cook 2 minutes, or until bright green. Drain.
Heat oil in nonstick skillet over medium-high heat. Add garlic and red pepper flakes, and cook 1 minute, or until fragrant. Add broccoli raab to pan, and sauté 2 to 3 minutes, or until crisp-tender. Stir in pine nuts and raisins, and season with salt.
Nutrition Information
- Calories 140
- Carbohydrate Content 10 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 1 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 326 mg
- Sugar Content 5 g