Steamed Rabe With Tomatoes

• 1 pound tender fresh unblemished broccoli rabe
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon hot red pepper flakes
• 4 small plum tomatoes, about 1 pound, cut into 1/2-inch cubes
• Salt and freshly ground pepper to taste

1. Using a small paring knife cut off and discard the bottom stalks of the rabe.
2. The tender leaves and stems plus the buds of the vegetable should be left intact.
3. Rinse the rabe well in a colander.
4. Drain, but allow the water that clings to the leaves to remain.
5. Heat the oil in a heavy skillet or casserole with a tight-fitting lid.
6. Add the garlic and pepper flakes and cook briefly.
7. Do not brown.
8. Add the rabe and stir.
9. Add the tomatoes, salt and pepper and cook, stirring, until wilted.
10. Cover closely and let cook for about 5 minutes, turning the vegetable occasionally so it cooks evenly.
11. Serve immediately.

broccoli rabe, olive oil, garlic, hot red pepper, tomatoes, salt

Taken from cooking.nytimes.com/recipes/4690 (may not work)