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.

  • SERVINGServings


  • 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


  1. Bring large pot of salted water to a boil. Add broccoli raab, and cook 2 minutes, or until bright green. Drain.
  2. 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

  • Serving Size: Serves 2
  • Calories: 140
  • Carbohydrate Content: 10 g
  • 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