• 2 tablespoons extra-virgin olive oil (EVOO), (2 turns of the pan)
• 1 small onion, chopped
• 1/4 cup golden raisins, (a couple of handfuls)
• 1 1/2 pounds fresh rapini, broccoli rabe, trimmed and coarsely chopped
• Salt
• 1 can chicken broth (14-ounces) or 2 cups water

Heat a deep skillet over medium heat. Add EVOO and onions and cook 3 minutes. Add raisins, rapini and season with salt. Add broth or water. Bring liquid to a bubble, then reduce heat to simmer and cover the pan. Cook rapini 12 minutes or until tender and no longer bitter. Remove lid and allow liquid to reduce by 1/2, 2 or 3 minutes. Transfer cooked rapini and plumped raisins to a serving dish.

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