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ATF Staff
Oct 04, 2021

Rapini with Raisins and Hazelnuts

in Broccoli



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

  1. 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.

  2. 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.



We Found This Recipe HERE.


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