Active Time

　　10 min

　　Total Time

　　20 min

　　In this vibrant green dish, the bitterness of broccoli rabe comes in second place to the sweetness of the peas and the comforting familiarity of olive oil and garlic.

　　

Ingredients

Makes 4 to 6 servings

　　1 (3/4- to 1-lb) bunch broccoli rabe

　　10 oz frozen peas (about 2 cups)

　　1/4 cup extra-virgin olive oil

　　3 large garlic cloves, peeled and lightly smashed with side of a large knife

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　

Step 1

Trim stem ends from broccoli rabe and discard. Cut remainder crosswise into 1 1/2-inch pieces.

　　

Step 2

Cook broccoli rabe and peas in a 4- to 6-quart pot of boiling salted water until broccoli rabe is wilted and stems are crisp-tender, 2 to 3 minutes. Drain well in a colander.

　　

Step 3

Heat oil with garlic in a 12-inch heavy skillet over moderately high heat, turning garlic frequently, until garlic is golden, 1 to 2 minutes, then discard garlic.

　　

Step 4

Add broccoli rabe, peas, salt, and pepper to skillet and sauté, stirring, until well coated with garlic oil, about 2 minutes.