Sautéed Broccoli Rabe with Garlic and Lemon

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 pounds broccoli rabe (rapini)
• 0.3 teaspoon pepper red crushed
• 4  garlic cloves minced
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind fresh grated
• 2 teaspoons olive oil 
• 1 tablespoon parmesan cheese fresh grated
• 0.5 teaspoon salt 
• 3 quarts water 
• 2 tablespoons breadcrumbs whole wheat soft toasted

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• dutch oven

Directions

1. Thinly slice leafy greens of broccoli rabe. Peel tough lower stalk, and coarsely chop.
2. Bring 3 quarts water to a boil in a large Dutch oven.
3. Add broccoli rabe, and cook 1 minute.
4. Drain well; set aside.
5. Combine breadcrumbs and cheese in a small bowl; stir well, and set aside.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add garlic, and saut 30 seconds.
8. Add broccoli rabe, and saut 4 minutes or until tender.
9. Add salt and next 4 ingredients; toss well.
10. Place in a serving bowl; sprinkle with breadcrumb mixture.
11. Serve immediately.
12. Toasted Breadcrumbs: To make toasted soft breadcrumbs, place a slice of whole wheat bread in a food processor, and process until fine crumbs form.
13. Spread the breadcrumbs on a baking sheet, and bake at 400 for 2 minutes or until toasted.