Sauteed Broccoli Rabe with Red Pepper

Broccoli raab is a delicious and slightly bitter Italian vegetable. It is closely related to broccoli, but its narrower stems and leafy greens can be cooked together without as much preparation. It can stand alone as a side dish, as part of an antipasto platter, or be tossed into a pasta.
Ingredients
1bunch broccoli rabe
2cloves garlic, finely chopped
1 tspred pepper flakes
1 tspred wine vinegar
olive oil
salt

Trim off the fibrous ends of the raab stems. You will notice the end of the stem has a white vein through the center. This indicates the toughest section of the stem and is all you need to remove.

Chop the broccoli coarsely, into roughly 1-inch sections. Cut thicker stems in half lengthwise to allow them to cook at the same rate as thinner stems.  Turn your burner to medium and heat enough olive oil to coat the bottom of a saute pan. Once the oil is hot, toss in the broccoli and saute until it begins to brown.

Once it is nearly done (about 7 minutes), move the broccoli to the sides of the pan and put the garlic and red pepper flakes in the center with a little more oil. Once it begins to sizzle, mix all of it together, and remove it from the pan. Toss the broccoli with red wine vinegar and serve or toss it into your pasta.

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