Rapini with Raisins and Hazelnuts

Ingredients

• 2 pounds rapini (broccoli rabe)
• 3 tablespoons olive oil
• 4 large garlic cloves (finely chopped)
• 1/4 teaspoon crushed red pepper flakes (or more)
• 1/4 cup golden raisins (40g)
• kosher salt (to taste)
• 1 ounce toasted hazelnuts (coarsely chopped)

Instructions

1. 1

   Wash rapini (see recipe note #1); drain and coarsely chop.

2. 2

   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.

3. 3

   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.