Rapini with Raisins and Hazelnuts
Don't skip the blanching step - it's worth the effort to ensure that the flavors in this dish are beautifully balanced.
Servings 4 people
Calories 219kcal
Ingredients
- 2 pounds rapini broccoli rabe
- 3 tablespoons olive oil
- 4 large garlic cloves finely chopped
- ¼ teaspoon crushed red pepper flakes or more
- ¼ cup golden raisins 40g
- kosher salt to taste
- 1 ounce toasted hazelnuts coarsely chopped
Instructions
- Wash rapini (see recipe note #1); drain and coarsely chop.
- Heat a large pot of salted water to boil. Add rapini and cook 1 minute (working in batches if necessary); transfer rapini to colander to drain.
- Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until garlic is fragrant and golden, 1-2 minutes. Add rapini and raisins; cook and stir until raisins are plump and rapini is tender, 4-5 minutes. Season to taste with kosher salt and transfer to platter. Sprinkle with hazelnuts and serve.
Notes
- To wash rapini, submerge in a large bowl of water. Swoosh it around to dislodge all dirt and debris. Lift out rapini and transfer to a colander to drain.
- For a fresh take on this dish, feel free to swap in dried cherries or dried cranberries for the raisins and/or toasted pine nuts for the hazelnuts.
Nutrition
Calories: 219kcal | Carbohydrates: 16g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 79mg | Potassium: 572mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5984IU | Vitamin C: 47mg | Calcium: 263mg | Iron: 5mg