Broccoli rabe is a leafy vegetable whose florets resemble those of broccoli. It packs a wonderful and slightly bitter, acidic punch that contrasts with the mildness of the polenta.

Low-calorie, Low-carb, Vegetarian, Gluten-free

INGREDIENTS | SERVES 4

• Basic Polenta with Butter and Cheese
• 1 pound broccoli rabe
• 1 quart boiling, salted water
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of ½ lemon
• Red pepper flakes to taste

1. Rinse the broccoli rabe and cut in 1½″ pieces, trimming off very bottoms of stems.

2. Drop the broccoli rabe into the boiling water and cook for 5 minutes. Shock in cold water. Drain thoroughly.

3. Heat the olive oil and sauté garlic over medium heat. Add the lemon juice, pepper flakes, and drained broccoli rabe. Cook and stir until well coated.

4. Serve over hot polenta.

PER SERVING Calories: 74 | Fat: 7 g | Protein: 1 g | Sodium: 176 mg | Carbohydrates: 3 g | Fiber: 3 g