Monday, March 08, 2010

Broccoli Rabe with Leeks & Raisins


Broccoli Rabe, Broccoli Raab, Rapini..... there are many names for this vegetable.  Whatever you call it, this is a wonderful vegetable!  It has a kind of nutty taste and it is slightly bitter.  It is very easy to cook and it makes a great addition to any dinner menu.  The traditional method calls for the Broccoli Rabe to be blanched in boiling water for a couple of minutes before sauteing in a pan.  I skip the blanching and add the wet, just rinsed Broccoli Rabe to a hot pan --it works out perfectly.  I hope you try it.

Broccoli Rabe with Leeks & Raisins

1 bunch of Broccoli Rabe, ends trimmed
1 large garlic clove, minced
1 leek, sliced in half and chopped
1/2 cup raisins
2 Tablespoons olive oil
kosher salt
freshly ground black pepper

Trim ends of broccoli rabe and cut the rest into 2-inch pieces.  Place trimmed broccoli rabe into colander and rinse under cold water.  Heat olive oil over medium heat in a large saute pan.  Add leeks and garlic and saute for a couple minutes.  Add all of the wet broccoli rabe and the raisins to the pan, cover pan and cook for 2-4 minutes more.  Add salt and pepper to taste.  Serve warm.

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