Broccoli raab is a leafy mustard green. It's leaves and buds have a mustardy bite much like turnip greens. -The Joy of Cooking

Ingredients:
1 large bunch broccoli raab
1/2 pound penne
1 Tbsp olive oil
4 large cloves garlic, minced
1/3 cup raisins, soaked in warm water until plump and drained
1/3 cup pine nuts, lightly toasted
red pepper flakes (optional)
salt
freshly grated Parmesan cheese

Directions:
1. Wash the broccoli raab well and separate the large stems and leaves. Bring several quarts of water to a boil. Blanch the large stems for about 1 1/2 minutes, until barely tender. Add tender stems and leaves and blanch 1 minute. Remove the greens to a colander and drain well. Reserve cooking water.

2. Salt the greens water and add the pasta.

3. While the pasta cooks, heat the oil in a large saute pan over medium-low heat. Add the garlic and soften it. Stir the greens into the garlic oil and remove from heat.

4. Add the raisins, pine nuts, and red pepper flakes to the greens.

5. When the pasta is done, drain and add to the pan of greens, reserving some of the pasta water. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Add ¼ cup or so of the pasta water. Season to taste. Serve with Parmesan cheese.

Serves 3-6