Fresh-Pressed Olive Oil Club

Broccoli Rabe with Pine Nuts and Raisins

Broccoli Rabe with Pine Nuts and Raisins

The slightly bitter flavor profile of broccoli rabe pairs beautifully with this quarter’s trio of olive oils. And the nuts and raisins give the dish textural contrast.


  • 3 tablespoons extra virgin olive oil
  • 1/4 cup pine nuts
  • 1 garlic clove, peeled and minced
  • Two bunches broccoli rabe, woody stems and tough leaves removed
  • 1/3 cup dry Spanish sherry or white wine
  • 1/4 cup golden raisins or currants
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper


Step 1

In an extra-large skillet over medium heat, heat the olive oil. Add the pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add the garlic and sauté 1 minute more.

Step 2

Add the broccoli rabe, sherry, and golden raisins and cover the pan. Cook, stirring occasionally, until the broccoli rabe is tender, 7 to 10 minutes. Season with salt and pepper and serve.

Serves 4 — Recipe adapted from