Rapini with Figs, Garlic, & Pine Nuts
Southern Italian cooking often combines bitter greens such as rapini, also known as broccoli rabe, or escarole with dried fruit such as figs or raisins. Use fresh figs when they are in season, otherwise dried are fine.
April 7, 2010
Serves 4
What you need:
- 1 pound rapini or broccoli rabe, trimmed
- 2 tablespoons olive oil
- 3 garlic cloves, finely minced
- 1/3 cup fresh or dried figs, coarsely chopped
- 1/4 cup pine nuts
- Salt and freshly ground black pepper
What you do:
- Coarsely chop the rapini and cook in a pot of boiling salted water for 5 minutes. Drain well and set aside. Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add figs and pine nuts and cook until pine nuts are lightly toasted, about 1 minute.
- Stir in reserved rapini and season with salt and pepper to taste. Cook until tender, stirring occasionally, about 5 minutes. Drizzle with a little more olive oil if desired. Serve hot.
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