Recipe: Wine-Braised Broccoli Rabe (using garlic and white wine)

WINE-BRAISED BROCCOLI RABE

2 medium bunch broccoli rabe (about 2 lbs)
2 tablespoons olive oil
2 to 3 cloves garlic, minced
1/4 cup dry white wine
salt and freshly ground black pepper (to taste)

Remove fibrous stems from rabe, leaving just small florets and leaves; discard stems. Rinse florets and leaves in colander; pat dry. Coarsely chop florets and leaves.

In large skillet, heat oil over medium-high heat. Add garlic; cook, stirring, for 2 to 3 minutes.

Stir in rabe and wine; cook over medium heat, stirring frequently, until rabe wilts, about 5 to 7 minutes. Transfer to serving plates; season with salt and pepper.

Variations:
Escarole, dandelion greens or turnip greens can be substituted for broccoli rabe.

Servings: 6
Source: Vegetarian Times magazine, November 1996