Broccoli Rabe With Raisins and Garlic

• 2 pounds broccoli rabe, washed, trimmed and chopped
• 4 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup raisins
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried red pepper flakes

1. Bring a gallon of water to a boil in a large pot.
2. Blanche the rabe for 7 minutes and cool under cold running water.
3. Drain.
4. Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
5. Add the garlic and toss, cooking for about 2 minutes, until golden.
6. Add the cooked rabe, raisins, salt and pepper flakes.
7. Shake the skillet and cook until hot, about 7 minutes.
8. Pour the remaining oil over the vegetables and adjust seasoning.
9. Serve hot or at room temperature.

broccoli rabe, extravirgin olive oil, garlic, raisins, kosher salt, red pepper

Taken from cooking.nytimes.com/recipes/7721 (may not work)