Super Simple Side Dish: Broccoli Rabe with Lemon

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!

When I saw a recipe for Garlicky Broccoli Rabe in Melissa Clark's cookbook Cook This Now, I decided to try a vegetable I'd never eaten before.  It's delicious!  I chose a different way of seasoning it, substituting crushed red pepper flakes with lemon zest.  This side dish is really simple and super-nutritious.

Broccoli Rabe with Lemon
serves 4

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.