Steamed Rabe With Tomatoes

1. 1

   Using a small paring knife cut off and discard the bottom stalks of the rabe.

2. 2

   The tender leaves and stems plus the buds of the vegetable should be left intact.

3. 3

   Rinse the rabe well in a colander.

4. 4

   Drain, but allow the water that clings to the leaves to remain.

5. 5

   Heat the oil in a heavy skillet or casserole with a tight-fitting lid.

6. 6

   Add the garlic and pepper flakes and cook briefly.

7. 7

   Do not brown.

8. 8

   Add the rabe and stir.

9. 9

   Add the tomatoes, salt and pepper and cook, stirring, until wilted.

10. 10

    Cover closely and let cook for about 5 minutes, turning the vegetable occasionally so it cooks evenly.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.