INGREDIENTS
Serves 2
1 bunch broccoli raab
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
Pinch red pepper flakes
2 tablespoons toasted pine nuts
2 tablespoons golden raisins
1/4 teaspoon salt, plus more for water
1/4 teaspoon freshly ground black pepper
1. Boil the broccoli raab in plenty of salted water 3 minutes. Cool in ice water and drain.
2. Heat the olive oil in a medium sauté pan over medium heat and add the garlic and red pepper flakes. Sauté until the garlic is golden, about 2–3 minutes. Add the pine nuts, raisins, and broccoli raab. Sauté until the broccoli is hot. Season with salt and pepper and serve.
CULINARY HISTORY
The combination of raisins and nuts was brought to southern Italy by Arabs during the spice trade. This combination of sweet and savory is very popular in North Africa and most Arab countries. This same influence brought the widespread use of nutmeg to many Italian dishes.