Broccoli rabe

One of my favorite vegetables is broccoli rabe.

 In New Jersey, you can find it everywhere. South Dakota, not so much.

It's like broccoli, only less flowery. It's got a slightly bitter taste, like chard. I don't think it could be eaten raw (it wouldn't taste good anyway). 

I blanch mine first, then the magic begins. 

Next I sauté it in olive oil with garlic, then I serve it with either polenta or pasta. Or plain.

I added roasted tomatoes & red peppers, over polenta.