Six Servings

1-pound broccoli rabe

2 tablespoons extra virgin olive Oil

1 tablespoon minced garlic

1 roasted red pepper, diced

3 tablespoons water, or as needed

salt to taste

1. Using a sharp knife, cut off about 1- inch from the base of the stalks of broccoli rabe and discard.  Slice the stems into 1-inch sections and coarsely chop the leaves and florets.  Rinse well and drain.

2. Heat a skillet over medium-high heat.  Add oil and swirl to coat pan.  Add garlic and cook 15-20 seconds.  Do not burn.

3. Add rabe and toss to combine well with the oil and garlic.  Stir in roasted peppers.

4. Cook over medium-high heat, stirring constantly, for 1-2 minutes.  Add 3 tablespoons water, and continue to cook until the rabe is tender but still bright green, about 8-10 minutes. Lower the heat if necessary to avoid burning. Season to taste with salt and serve hot.

Adapted from “Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens by Johnna Albi   (St. Martins Griffin, 1996)