This broccoli side dish includes the stems and the flowerettes. With its multicolored presentation, it compliments a simply prepared meat dish very well.  From Italian Cookbook by Katherine Romano.

1 1/2 pounds broccoli
2 tablespoons olive oil
2 cloves garlic, crushed
3 large tomatoes, peeled seeded and diced
2 tablespoons raisins, plumped in warm water
1/4 cup pine nuts
salt and pepper to taste

1.Trim and rinse broccoli,then poach in boiling salted water for 10-15 minutes – until tender.
2.Saute garlic in olive oil over medium heat.
3.Add tomatoes and simmer for 15 to 20 minutes.
4.Drain broccoli, cut off flowerets and finley dice stalks. Place them with the flowerets on a warm platter.
5.Add raisins and nuts to the tomato mixture and cook and additional 2-3 minutes.
6.Pour the sauce over the broccoli.

Servings: 6

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