Sautéed Broccoli Rabe and Tomatoes

Sautéed broccoli rabe is simple and delicious. Take advantage of in-season tomatoes to add more depth. Plus the acidity of the tomatoes will balance out any bitterness in the rabe. Add your favorite spice or seasoning - fennel seed and/or a sprinkling of cheese added after cooking are both classics for a reason.

1 bunch broccoli rabe
2 tablespoons of olive oil
2-3 cloves garlic, finely chopped
½ teaspoon red-pepper flakes
2 cups of chopped tomatoes (about a pound)
Salt and pepper to taste

Trim and discard any really thick or woody stems. Cut rabe into 1-inch ribbons.

Heat the oil in a heavy skillet or casserole with a tight-fitting lid. Add garlic and pepper flakes (and additional spices if using). Before the garlic browns, add the rabe, stir, then add the tomatoes, salt, and pepper. Cover and let cook for about 5 minutes, stirring occasionally.