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)