2lbs broccoli rabe

1/2 cup virgin olive oil

10 - 20 garlic cloves, lightly smashed (or to taste)

1 cup or more chicken stock

3/4 cup fresh tomatoes, peeled, seeded, and cut into 1/2 inch dice

2 teaspoons lemon juice or to taste

freshly grated nutmeg to taste

1/2 teaspoon hot red pepper flakes (optional)

salt and freshly ground parmesan cheese or more to taste

1/4 cup fresh basil or Italian parsley, chopped





Wash broccoli rabe and dry on paper towels. Remove the large tough leaves, leaving just tender leaves and flower buds. Cut off and discard lower part of the stems, leaving the broccoli about 8 inches long. Peel stems by lifting the outer skin from the stem end, up to the flower buds; it helps to remover bitterness.



Add olive oil, garlic cloves, to a large heavy frying pan.. Over low heat, slowly saute garlic until golden on all sides. This can take about 10 minute.



Roughly line up broccoli rabe and slice into 3 or 4 inch lengths. Add to the pan, tossing to coat with garlic and oil. Add tomatoes and toss for a minute or so to remove any excess water from the tomatoes. Add the chicken stock and cook for a couple of minutes. Add lemon juice, nutmeg, red pepper flakes, fresh herbs, salt, and pepper. Taste for seasoning and adjust if necessary.



Add parmesan cheese just before serving, or the cheese will become stringy.





Serves 4



Note: Broccoli di rape or broccoli rabe is an unusual medium-sharp flavored green widely grown in Italy. It has edible stems and small bud clusters. Peel the stems before using, if desired.