Broccoli Rabe with Pancetta and Garlic

• 2 pounds broccoli rabe, cut into 2-inch lengths, thick stems discarded
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta, sliced 1/8 inch thick and cut into 1-inch matchsticks
• 4 large garlic cloves, thinly sliced
• Salt and freshly ground pepper

1. In a saucepan, bring 2 quarts of salted water to a boil.
2. Add the broccoli rabe and cook until just tender, about 5 minutes.
3. Drain, shaking off the excess water.
4. Wipe out the saucepan.
5. Add the olive oil and pancetta and cook over moderately low heat, stirring often, until the pancetta is golden, 8 to 10 minutes.
6. Add the garlic and cook, stirring, until golden, about 3 minutes.
7. Add the broccoli rabe, season with salt and pepper and cook over moderately high heat until tender, 3 to 4 minutes.
8. Transfer the broccoli rabe to a bowl and serve.

broccoli rabe, extravirgin olive oil, pancetta, garlic, salt

Taken from www.foodandwine.com/recipes/broccoli-rabe-with-pancetta-and-garlic (may not work)