Broccoli Rabe with Toasted Pecans and Currants

Is the cold weather beginning to make your cravings for salad disapear? This recipe is a simple, quick and delicious way to keep getting greens in your diet when salads aren't so appealing.

It is from one of my favorite books, Greens, Glorious Greens.





Broccoli Rabe with Toasted Pecans and Currants

1/3 cup lightly toasted pecans, coarsely chopped (you can just put them in a small pan on the stove over medium heat for a few minutes, they are toasted when you can smell the nutty aroma wafting up from the pan, be careful, they can burn quickly)

1 pound of Broccoli Rabe (about 6 cups chopped)

2 cups water

1 tbsp olive oil

2 large garlic cloves, minced

1/3 cup currants or raisins

Sea salt to taste

• Chop off about 1 inch of the base of the stalks of the broccoli rabe and discard. Slice the stalks into ½ inch pieces and coarsely chop the leaves and florets. Wash well by swishing in a large bowl of cold water. Drain.
• Place 2 cups of water in a large skillet with a tight fitting lid. Bring the water to a boil then add the broccoli rabe.
• Cover and cook over high heat, stirring occasionally until tender, 3-4 minutes. Remove to a colander and drain.
• Rinse and dry the skillet. Heat olive oil over medium heat in the dry skillet, lifting and turning the pan to coat.
• Add the garlic and currants (or raisins) and sauté for 30-60 seconds, stirring constantly to prevent garlic from burning. Currants/raisins should be glossy and slightly puffed.
• Add the precooked rabe and stir to combine. Season with salt and cover for a minute until the greens are heated through. Serve hot, garnished with the pecans.