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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.

Servings
SERVING

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

  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
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g