Whether served as a weeknight supper or an elegant dinner for guests, this versatile menu can be on the table in less than 45 minutes. (Serves 4)
* Cook 1 pound trimmed broccoli rabe and 2 teaspoons salt 2 minutes in 6 quarts boiling water. Drain and plunge broccoli rabe into ice water. Drain and squeeze out excess moisture. Pat broccoli rabe dry with paper towels. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 2 thinly sliced garlic cloves to pan; cook 4 minutes or until tender and fragrant, stirring occasionally. Increase heat to medium-high; add broccoli rabe, 1/4 teaspoon salt, and 1/4 teaspoon crushed red pepper to pan. Cook 1 minute or until thoroughly heated, tossing occasionally.