Broiling is one of the easiest ways to cook broccoli rabe: The stalks turn bright green and tender and the leaves get nice and crispy. Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.
You can make a double batch of roasted tomatoes early in the week (say, for this whole-wheat penne dinner) and save half for this recipe. With the tomatoes already prepared, the rest of the preparation will only take 15 minutes.
Take a bite of broccoli rabe and you'll see why this member of the cabbage family, popular in Italy, should make more appearances on plates in the United States. Its peppery taste can't be duplicated (though it could be compared with the bitter bite of arugula), and since every part is edible, it's an easy way to add zing to dishes.