Rapini also makes a wonderful side dish. Simply saute some minced garlic in olive oil with a pinch of chile flakes, pile the chopped broccoli rabe on top and add a couple of tablespoons of water. Sprinkle with salt and cover the pan tightly. About 6 minutes later, the greens will have wilted into a delicious mound. A little lemon juice or vinegar creates a nice balance of bitter/spicy/sour flavors and aids in the digestion of the calcium contained in those dark green leaves.
I wish you good health and pleasure at the table all year long...
vegetarian food cooking broccoli rabe rapini