1 1/2 lb. broccoli rabe (rapini), discard coarse stem ends
2 tsp. minced garlic clove or garlic scapes
3 tbsp. butter
2 tbsp. minced fresh parsley
2 tsp. fresh grated lemon rind
In a heavy kettle cook the broccoli rabe covered in very little water until stems are tender. Sauté garlic in butter over medium heat 3 minutes. Drain the broccoli rabe, toss with garlic mixture, parsley, salt and pepper. Garnish with lemon rind. Serves 4.