Broccoli, Spanish Style

Cook broccoli florets in a large pot of lightly salted boiling water until fork-tender, about 5 minutes. Drain in a colander and rinse under cold water; lightly pat dry.

In a large skillet, heat olive oil over medium heat; add garlic and cook until golden, 30 seconds to 1 minute. Remove garlic with a slotted spoon. Add pine nuts; cook 1-2 minutes, until golden. Add raisins and cook 30 seconds.

Add broccoli and garlic to skillet; sprinkle with salt and pepper. Toss to thoroughly combine.