Sauteed Broccoli Rabe

I resolve to eat food I love!

I thought I would go with a "healthy recipe" since we are all trying to get rid of a few extra pounds we put on over the holidays. At least I know I did. However, I refuse to eat food that I don't like just because it is supposed to be healthy. Luckily, I happen to like broccoli rabe and most vegetables. I think that is the key. EAT WHAT YOU LOVE and in moderation. I know it's not easy sometimes (especially because I LOVE COOKIES), but it does work if you try.
Speaking of COOKIES, I have plenty of catching up to do with posting all of my cookie recipes. And they were awesome! So keep checking in.

The inspiration for this recipe came from my friend Giada, of course. I changed some of the proportions and cooking times. Remember broccoli rabe is a little bitter, so make sure to boil it before sauting to remove some of the bitter flavor. The raisins offer a little sweetness to offset the bitter broccoli rabe. And of course, the pine nuts give a little crunch, which I love.

Sauteed Broccoli Rabe

1 bunch broccoli rabe, washed, stems trimmed and roughly chopped
2 tablespoons olive oil
3 garlic cloves, chopped
dash dried crushed red pepper flakes
1/4 cup raisins
Salt
2 tablespoons pine nuts, toasted

Cook the broccoli rabe in a large pot of boiling salted water until tender, about 6 minutes. Drain the broccoli rabe reserving about 1/4 cup of the cooking liquid. Set aside.

Heat the oil in the same large pot over low heat. Add the garlic and red pepper flakes, and heat until the garlic is softened and the oil is flavored, about 5 minutes. Adjust heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook about 2-3 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.