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RECIPE OF THE WEEK #468

Broccoli Rabe with Sun-Dried Tomatoes

2 pounds broccoli rabe
1 tablespoon plus 2 teaspoons olive oil
2 garlic cloves, thinly sliced
1 teaspoon sugar
8 oil-packed sun-dried tomatoes, drained  and thinly sliced (1/2 cup)
2 teaspoons balsamic vinegar
coarse salt and ground pepper

Discard tough ends of broccoli rabe, and cut remainder into

1 1/2-inch lengths. Rinse, shake off excess water, but do not dry.

In a 5 quart saucepan with a tight-fitting lid, heat 1 tablespoon oil over medium heat swirl to coat bottom of pan. Add garlic cook, stirring, until golden, about 1 minutes.

Add rinsed broccoli rabe (with water still clinging to leaves). Sprinkle with sugar cover and cook until wilted, 5 to 6 minutes. Toss with sun-dried tomatoes, vinegar, and remaining 2 teaspoons oil. Season with salt and pepper.

Serves 4.