Serves 4 Broccoli rabe is an antioxidant-rich green common in Italian cooking.

Blanching the greens in boiling water first helps to reduce the bitterness of the greens. The sun-dried tomato pesto provides a sweet counterpoint to the bitter greens.

Broccoli Rabe With Sun-Dried Tomato Pesto Ingredients For the greens: 1 bunch broccoli rabe (rapini), washed and loosely chopped 1 tablespoon olive oil 2 cloves garlic, minced For the sun-dried tomato pesto: 8 ounces sun-dried tomatoes in olive oil, drained and roughly chopped 2 tablespoons olive oil 2 cloves garlic, minced 5 sprigs parsley, cleaned, dried and minced 2 teaspoons lemon zest (from an organic lemon) pinch cayenne pepper pinch sea salt Procedure 1. Bring 2 quarts generously salted water to a boil. Blanch the rabe in the boiling water for 1-2 minutes, removing to a bowl of ice water to stop cooking. Drain the rabe.

2. Heat olive oil over medium-high heat in a large saut pan. When oil is hot (but not smoking), add garlic and quickly saut for about two minutes, until softened. Add greens and stir to combine with the garlic. Lower the flame to medium, cover and steam the greens until tender. 3. Meanwhile, make the pesto by combining the sun-dried tomatoes and other ingredients in a small food processor. Pulse until the tomatoes are finely ground and all ingredients are combined. (Note: Even though you are running the ingredients in the food processor, be sure to mince the garlic first so that it is evenly chopped and distributed throughout the pesto.) 4. Serve by placing tender greens on the plate and topping with the pesto. Recipe by Health Supportive Chef Ellen Emerson