Ingredients
1 bunch broccoli rabe (about 1 pound), tough stem ends trimmed
Coarse salt and ground pepper
2 tablespoons olive oil
2 yellow bell peppers (ribs and seeds removed), cut into 3/4-inch cubes
Preparation
Cut broccoli rabe into 1 1/2-inch lengths; set aside. Pour enough water into a 12-inch skillet to reach a depth of 3/4 inch. Bring to a boil; season with salt. Add broccoli rabe, and cook, stirring occasionally,until tender, about 3 minutes. Drain. Set aside.
Dry skillet; add oil and heat over medium-high. Add bell peppers; cook, stirring occasionally, untilcrisp-tender, about 2 minutes. Add broccoli rabe; cook, stirring occasionally, until heated through,about 2 minutes. Season with salt and pepper. Serve.
