Broccoli Raab with Sun Dried Tomatoes & Pine Nuts

2 tablespoons extra virgin olive oil
3 medium garlic cloves
1/4 teaspoon red pepper flakes
1/4 cup oil-packed sun dried tomatoes, cut into thin strips
1 recipe blanched broccoli raab greens (recipe below)
3 tablespoons toasted pine nuts

Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched broccoli raab greens and sun dried tomatoes, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately.

Blanched Broccoli Raab:
1 pound broccoli raab, washed, cut into 1-inch pieces
2 teaspoons salt

Bring 3 quarts water to boil in large saucepan. Stir in broccoli raab and salt and cook until wilted and tender, about 2 1/2 minutes. Drain and set aside.

Fill large bowl with cold water and submerge greens to stop the cooking process. Drain again; squeeze well to dry and proceed with one the above recipe.

Courtesy of Mariquita Farms