Broccoli Rabe with Sherry Vinegar

• 1/2 pound broccoli rabe
• 1 tablespoon olive oil
• 2 tablespoons water
• 1 1/2 teaspoons Sherry vinegar

1. Discard any yellow leaves and hollow or coarse stems from broccoli rabe.
2. Cut off top 5 inches of broccoli rabe and reserve remaining stems for another use.
3. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute broccoli rabe, stirring occasionally, until crisp-tender, about 4 minutes.
4. Add water and cook, covered, 2 minutes, or until tender.
5. Remove skillet from heat and stir in vinegar and salt and pepper to taste.

broccoli rabe, olive oil, water, sherry vinegar

Taken from www.epicurious.com/recipes/food/views/broccoli-rabe-with-sherry-vinegar-10624 (may not work)