• Heat olive oil in sauté pan set over medium heat; sauté broccoli rabe for 2 minutes. Stir in red pepper flakes and garlic; cover and cook for 5 minutes or until leaves are bright green and tender.
• Stir in wine; increase heat to high and bring to boil, boiling until most of the liquid has evaporated. Add olives. Season with salt and pepper to taste.

Tip: Never buy broccoli or broccoli rabe with yellow florets; they signal that the produce is old.

Recipe provided by Chef Mary Ann Esposito