Instructions: Bring 1 inch of salted water to a boil in a large straight-sided skillet. Add broccoli rabe, and cook until bright green, 2 to 3 minutes.

Use a slotted spoon or tongs to remove broccoli rabe from pan. Drain water from skillet. Add oil (be careful as it may spatter), garlic, and pepper flakes, and heat briefly. Return broccoli rabe to pan, and cook, tossing to combine, about 1 minute. Serve hot or at room temperature.

This recipe yields 4 servings.

Comments: Broccoli rabe looks very similar to broccoli, except the stems are long and flexible, the leaves are elongated, and instead of one large head, the top consists of broccoli-like buds. It can be steamed or sauteed, but because it has a much more bitter flavor than regular broccoli, it needs to be blanched beforehand to remove the bitterness.

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