Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts | America's Test Kitchen

Ingredients

• 1 bunch broccoli rabe (about 14 ounces), washed, bottom 2 inches of stems trimmed and discarded, remainder cut into 1-inch pieces
• 2 teaspoons table salt
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup oil-packed sun-dried tomatoes, cut into thin strips
• 3 tablespoons pine nuts, toasted
• Table salt