Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
3 tablespoons extra-virgin olive oil
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1/2 cup drained oil-packed sun-dried tomatoes , chopped coarse
1/2 teaspoon table salt
1 bunch broccoli rabe (about 1 pound), washed, trimmed, and cut into 1 1/2-inch pieces
1/4 cup low-sodium chicken broth
3 tablespoons pine nuts , toasted
Heat oil, garlic, red pepper flakes, sun-dried tomatoes, and salt in 12-inch nonstick skillet over medium-high heat, stirring frequently, until garlic is fragrant and slightly toasted, about 1½ minutes. Add broccoli rabe and broth; cover and cook until rabe turns bright green, about 2 minutes. Uncover and cook, stirring frequently, until most of broth has evaporated and rabe is just tender, 2 to 3 minutes. Season to taste with salt. Serve over polenta, sprinkling individual portions with pine nuts.