I've been on a dark-green vegetable kick lately. And while my kids would gladly eat steamed broccoli several times a week, I like a little something different every now and then. I love Brussels sprouts, and they're easier to make than you think!
Broccoli Rabe with Lemon
1 large bunch broccoli rabe, washed and drained
2 TBL extra-virgin olive oil
1 TBL minced garlic
1 tsp kosher salt
zest of one lemon
Trim the tough stems from the washed broccoli rabe. Heat oil over medium heat and add garlic. Cook about a minute, then add the broccoli rabe and toss well. Cook another minute. Stir in 2 TBL water and cover the pan. Cook 3 to 4 minutes or until tender. Top with lemon zest and serve.