Serves: 6
Total Calories: 90

2 bunches broccoli rabe
1/2 cup raisins, golden or mixed golden and dark
2 tablespoons extra-virgin olive oil
2 ounces prosciutto, finely diced (about 1/3 cup)
2 teaspoons minced garlic, fresh or jarred organic
kosher salt and coarsely ground black pepper to taste

Bring a large pot of salted water to a boil. Meanwhile, cut the hard ends from the broccoli rabe and cut the rest into 2-inch-long pieces. Wash thoroughly in a large bowl or a sink filled with cold water drain. Boil the rabe until barely tender, about 5 minutes. During the last minute, add the raisins drain. Set aside for up to several hours.

Just before serving, heat the oil in a large, deep skillet over high heat. Add the prosciutto and garlic and sauté until lightly browned, about a minute. Add the cooked rabe and season liberally with salt and pepper. Sauté until heated through.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 90
Calories from Fat: 41

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