BROCCOLI RABE WITH ASIAN FLAVORS

1 bunch broccoli rabe (about 14 ounces), bottom 2 inches of stems trimmed and discarded, remainder cut in 1-inch pieces
Salt
1 tablespoon soy sauce
1 1/2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon sugar
2 tablespoons peanut oil
3 medium garlic cloves, minced or pressed through a garlic press
1/2 teaspoon grated fresh ginger
1/4 teaspoon red pepper flakes

Bring 3 quarts water to a boil in a large saucepan. Stir in the broccoli rabe and 2 teaspoons salt, and cook until wilted and tender, 2 to 3 minutes. Drain the broccoli rabe and set aside.

Rinse saucepan under cold running water. Fill cooled pan with cold water and submerge broccoli rabe to stop cooking. Drain; squeeze well to dry.

Mix the soy sauce, vinegar, sesame oil and sugar together in a small bowl.

Heat peanut oil, garlic, ginger and red pepper flakes in a large skillet over medium heat until garlic starts to sizzle.

Increase heat to medium-high and add broccoli rabe and soy sauce mixture. Cook, stirring, until heated through. Season with salt and serve.

Servings: 4
Source: The New Best Recipe: All-New Edition with 1,000 Recipes by the editors of Cook's Illustrated Magazine