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.
This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sauteed to remove some of its bitterness, but if you prefer its natural taste, braising is a better option.