- Boil a pot of water. Salt it.
- Trim tough ends off a bunch of broccoli rabe and put it in the boiling water for two minutes, no longer.
- Drain it, reserving about 1/2 cup of the cooking liquid, and immediately either (a) run cold water over it for a few minutes, or (b) plunge it into ice water. You want to stop the cooking. Drain it again and put it aside.
- Heat 2 tablespoons of olive oil in a deep, heavy-bottomed pot over medium-high heat.
- Add two cloves of garlic, sliced nice and thin, and one teaspoon of crushed red pepper flakes. Cook for no more than one minute.
- Add the broccoli rabe, a handful of raisins, and the reserved cooking water. Cover it and cook for two minutes. Open the lid and toss the broccoli rabe around a bit. Re-cover and cook for three more minutes.
- Meanwhile, toast a few tablespoons of pine nuts.
- When the broccoli rabe is done, top with the pine nuts and eat.
And sure, you can substitute spinach for the broccoli rabe. Just skip the boiling, wash the spinach, and put the just-washed spinach with the water still clinging to the leaves right into the oil.