Sautéed Broccoli Rabe With Garlic And Lemon

• 1 1/2 pounds broccoli rabe (rapini)
• 3 quarts water
• 2 tablespoons soft whole wheat breadcrumbs, toasted
• 1 tablespoon grated fresh Parmesan cheese
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper

1. Thinly slice leafy greens of broccoli rabe. Peel tough lower stalk, and coarsely chop.
2. Bring 3 quarts water to a boil in a large Dutch oven. Add broccoli rabe, and cook 1 minute. Drain well; set aside. Combine breadcrumbs and cheese in a small bowl; stir well, and set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 30 seconds. Add broccoli rabe, and saute 4 minutes or until tender. Add salt and next 4 ingredients; toss well. Place in a serving bowl; sprinkle with breadcrumb mixture. Serve immediately.
4. Toasted Breadcrumbs: To make toasted soft breadcrumbs, place a slice of whole wheat bread in a food processor, and process until fine crumbs form. Spread the breadcrumbs on a baking sheet, and bake at 400u0b0 for 2 minutes or until toasted.

broccoli rabe, water, whole wheat breadcrumbs, parmesan cheese, olive oil, garlic, salt, lemon rind, lemon juice, freshly ground black pepper, red pepper

Taken from www.myrecipes.com/recipe/sauted-broccoli-rabe-with-garlic-lemon (may not work)