My utmost favorite vegetable would have to be broccoli rabe and so the other day I thought of adding some greens to our Thanksgiving Dinner with this flavorful veggie. Saute these bitter greens in a bit of olive oil and some minced garlic and they make a perfect side dish as is--I can probably eat an entire bunch myself every day. But dress them with some toasted pine nuts, Marsala and a handful of raisins and these tender stalks are near perfection. Not to mention that they will complement any turkey dinner flawlessly.
Broccoli Rabe with Toasted Pine Nuts and Sultana Raisins
2 bunches broccoli rabe
1/4 cup pine nuts
1/4 cup olive oil
3 garlic cloves, minced
1/3 cup Marsala
1/3 cup sultana raisins
Salt and pepper to taste
Trim broccoli rabe and rinse. Blanch in a pot of boiling water for 2 to 3 minutes until bright green. Remove from pot and plunge in ice water. Remove to colander and let drain.
Heat oil in a large skillet and add pine nuts. Cook until just golden and then stir in garlic. Over medium high heat, add Marsala and bring to a boil. Stir in raisins and cook for a minute more. Add broccoli rabe to skillet and cook until heated through. Season with salt and pepper and serve.