Sauteed Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts

Ingredients

• 1 bunch broccoli rabe
• 1 T olive oil
• 3-4 large cloves garlic, cut into thin slices
• 1/4 cup sun-dried tomatoes
• 1 T toasted pine nuts
• Pinch of Aleppo Pepper or your favorite hot pepper flakes
• Sea salt to season if desired

Directions

1. Rinse the broccoli rabe well, then dry it in a salad spinner or pat it thoroughly with paper towels. Cut the garlic cloves into slim slices. If you want to take off a little of the oil from the sun-dried tomatoes, run them under hot water, though you can leave them as they are.
2. Set a large wok or deep-sided frying pan over medium-high heat and warm the olive oil. Stir in the sliced garlic and cook for about 30 seconds, just until the oil is fragrant. Don’t let the garlic color yet, because browned garlic can turn bitter.
3. Add the broccoli rabe and cook, stirring, for about 2 minutes, until it begins to soften. Stir in the sun-dried tomatoes and hot pepper flakes or Aleppo Pepper, then continue sautéing for 2-3 minutes more, until the tomatoes are warmed through and a bit softened and the broccoli rabe is tender.
4. As the broccoli rabe cooks, toast the pine nuts in a dry pan over high heat for 1-2 minutes. Pull them when they are only just beginning to turn golden.
5. Transfer the broccoli rabe to a serving dish and scatter the pine nuts over the top. Add sea salt if you’d like, and serve it hot.