Instructions: Broccoli rabe is much appreciated in Europe and Asia, but unfortunately barely known in the US. It is delicious and has all the nutritional and heart-healthy advantages of cabbage and broccoli.

Wash rabe in several changes of water and steam until crisp tender and still bright green. Chop into 2"/5cm lengths and keep warm.

Put half the olive oil in a skillet with the chopped garlic and cook until tender. Add lemon juice and bring to a boil. Turn off heat and immediately toss in the hot rabe, the rest of the oil and salt and pepper. Let sit a few minutes in a warm place.

Toss in the parsley then arrange on a serving dish and garnish with the lemon wedges.

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