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Recipe for broccoli rabe bruschetta

Broccoli rabe bruschetta.

Food styling Sheryl Julian, Isabel Furie, and Valerie Ryan; Essdras M Suarez/Globe Staff

Broccoli rabe bruschetta.

Makes 12

In Italy’s Puglia, the region where Carla and Christine Pallotta’s mother’s family is from, tender greens are often tossed with raisins and pine nuts.

Salt and black pepper, to taste
1large bunch (about 1 pound) broccoli rabe, stem ends trimmed
cup pine nuts
¼cup olive oil
2cloves garlic, thinly sliced
½cup golden raisins
Crushed red pepper, to taste
1ciabatta or francese, cut into 12 thick slices
½cup shaved Parmesan (optional)

1. In a large pot of boiling salted water, cook the broccoli rabe for 3 to 4 minutes or until the stems are very tender. Using tongs, transfer the broccoli to a large bowl of ice water. Drain in a colander, pressing to remove excess water. Transfer to a cutting board and chop coarsely.

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2. In a large dry skillet over medium heat, heat the pine nuts for 3 to 4 minutes, stirring often, until light golden. Transfer to a plate; cool.

3. In the same skillet over medium heat, heat the oil. Add the garlic and cook, stirring constantly, for 1 to 2 minutes or just until light golden (be careful not to burn it). Add the broccoli rabe. Raise the heat to medium and add the raisins, red pepper, and salt. Cook, stirring often, for 5 minutes or until heated through. Season with black pepper and sprinkle with pine nuts.

4. Meanwhile, toast the bread until lightly golden. Spoon broccoli mixture on each. Top with Parmesan, if you like. Adapted from Nebo Ristorante/Enoteca

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