Mayo Clinic Broccoli Rabe with Toasted Garlic

1  lb.		broccoli rabe, tough stem ends trimmed
1-1/2  tablespoons		extra-virgin olive oil
6		cloves garlic, thinlies sliced
1/4  teaspoon		salt
1/8  teaspoon		freshly ground black pepper
1  tablespoon		red wine vinegar

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Trim off the tough ends of the broccoli rabe stems, then cut the stems into 1/2-inch pieces. Coarsely chop the leaves; leave the small florets whole.

In a large nonstick saute or frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to a small bowl and set aside.

Add the broccoli rabe stems to the pan and saute until the stems are slightly softened, about 3 minutes. Stir in 1/8 teaspoon of the salt. Add the leaves and florets and saute until the leaves wilt and the florets are tender-crisp, 3 to 4 minutes. Stir in the remaining 1/8 teaspoon salt, the pepper and the sauteed garlic. Drizzle with the vinegar and toss to mix. Serve immediately.
Nutritional Analysis
(per serving)
Calories 72 Monounsaturated fat 4 g
Protein 3 g Cholesterol 0 mg
Carbohydrate 6 g Sodium 167 mg
Total fat 5 g Fiber 4 g
Saturated fat 1 g