Ingredients

• 1/2 pound broccoli rabe
• 1 tablespoon olive oil
• 2 tablespoons water
• 1 1/2 teaspoons Sherry vinegar

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Instructions

1. Discard any yellow leaves and hollow or coarse stems from broccoli rabe. Cut off top 5 inches of broccoli rabe and reserve remaining stems for another use.
2. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté broccoli rabe, stirring occasionally, until crisp-tender, about 4 minutes. Add water and cook, covered, 2 minutes, or until tender.
3. Remove skillet from heat and stir in vinegar and salt and pepper to taste.