Broccoli Rabe With Tomatoes

• 1 1/4 pounds broccoli rabe
• 4 medium-size ripe plum tomatoes
• 2 tablespoons olive oil
• 2 teaspoons chopped garlic
• Salt and freshly ground pepper to taste
• 1/4 teaspoon hot red pepper flakes

1. Cut off and discard any tough stems from the rabe.
2. Core and chop the tomatoes into 1/2-inch cubes.
3. Bring enough salted water to a boil to cover the rabe when added.
4. Add the rabe, bring to a boil and cook for 1 minute.
5. Drain, reserving 1/4 cup of the cooking liquid.
6. Heat the oil in a large skillet, add the rabe, tomatoes, garlic, salt and pepper to taste and the pepper flakes.
7. Add the reserved liquid.
8. Cook over high heat for 2 minutes, shaking and stirring.
9. Serve immediately.

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

Taken from cooking.nytimes.com/recipes/75 (may not work)