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Broccoli Rape (rabe)  When picking fresh broccoli rape, make sure it is a deep green color with no yellowing of the leaves or florets. It should be firm, not wilty. Also be sure to check the backs of leaves for insects and/or eggs.
Ingredients: Preparation Time: 20 minutes
1 bunch broccoli rape
3 cloves garlic, crushed
3 - 4 Tablespoons olive oil
1/2 teaspoon oregano
1/2 teaspoon parsley
1/4 teaspoon red pepper flakes
salt and pepper
1/4 cup dry white wine
1/4 cup chicken stock
grated parmesian cheese
Cooking Instructions:
Crush 3 cloves of garlic and cut hard stems from broccoli rape
In a large frypan, heat 3 or 4 Tablespoons of olive oil over high heat
Add broccoli rape and garlic.
Note: If broccoli rape is wet, be careful when adding to hot oil, as the water will splatter in the oil.
Using tongs, turn broccoli rape until all leaves are coated with olive oil
Reduce heat to med high and add 1/2 teaspoon oregano, 1/2 teaspoon parsley, dash of salt and pepper, and 1/4 teaspoon dried red pepper flakes and stir through
Add 1/4 cup dry white wine and 1/4 cup chicken stock and reduce heat to med low
Cook covered for about 10 minutes, or until broccoli is tender
To finish, drizzle with olive oil, and some fresh grated parmesian cheese
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