Recipe courtesy of Cooking Light.
Broccoli rabe resembles tiny clusters of broccoli florets amid bunches of leaves. You can substitute kale or spinach in this recipe and get equally delicious results.
1 teaspoon olive oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
4 cups chopped broccoli rabe
1/2 cup vegetable broth
1/4 teaspoon salt
4 cups hot cooked orecchiette (about 8 ounces uncooked small ear-shaped pasta)
1/2 cup (2 ounces) shredded smoked mozzarella or smoked gouda cheese
Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic; cook 1 minute or until garlic begins to brown. Stir in broccoli rabe; cook for 1 minute. Add broth and salt; cover and cook for 5 minutes or until tender. Stir in pasta and cheese. Serve immediately.
Yield: 4 servings (serving size: 1 cup)