Broccoli Rabe

If you have leftover cooked chicken or turkey on hand, use it instead of the shrimp.

I'm not a big fan of microwaving, but in this case, it preserves both vegetables' deep color and nutrients as it speeds cooking. The honey and sweet sherry accents temper the bitter broccoli raab for a side dish that's fast, fresh, pretty.

The peppers can be roasted and the broccoli blanched a day ahead, leaving just the sautéing to do before serving. This dish is equally delicious served right off the stove or at room temperature.

Can be prepared in 45 minutes or less.

The slight bitterness of the broccoli di rape contrasts pleasantly with the sweetness of the garlic. The pasta makes the soup more substantial.

For this recipe, Lisa uses broccoli rabe, a type of bitter Italian green. But the everyday supermarket broccoli works fine, too.

Pecorino cheese brings more bold flavor to this side dish, which is an excellent complement to Broiled Veal Chops with Mixed Peppercorns.

Broccoli rabe, which is also called rapini, is a slightly bitter green with tiny, broccoli-like florets. It's available in specialty markets and most supermarkets.

A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.

The epitome of low effort, high reward.

Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.