11 22nd, 2008 |
I’m hosting Thanksgiving Dinner in a few days and although I’ve been planning a menu for weeks, it was only this past week that I started experimenting with some lighter side dishes to complement all the rich accompaniments to join the turkey on our table.
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.
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