A power house of nutrients + super easy 'pressed for time' dish. This is definitely not for ppl who make a face at new food & for strongly opinionated. It takes a couple tries for you to actually like it. The stalks/stems aren't as crunchy and delicious as you would expect ( compared to broccoli) and the leaves are slightly on the bitter side. People either love it or they don't. V wasn't too happy but I absolutely loved it!
2 Tbs extra-virgin olive oil
1 clove garlic, crushed
1 teaspoon crushed red pepper
3 bunches broccoli rabe, chopped
In a large skillet, heat the olive oil over medium heat. Add the garlic and crushed red pepper and cook until the garlic begins to soften. Wash the broccoli rabe, chop to an inch length with the flower, stem & all (nothing goes to waste, YAY!). Add it to the saucepan with the water still clinging to it.
Stir fry for about 5 minutes until the broccoli rabe is tender. Add salt to taste.
G's note: The green can be easily substituted with broccoli, spinach or beet greens.