2 lbs. Broccoli Rabe
4 to 5 cloves garlic
2 tbsp. olive oil
1 chicken bouillon cube
2 c. water

Wash Broccoli Rabe in several waters. Cut into thirds and put aside in a pan or bowl.

Saute the garlic in the olive oil until just clear, not brown. Add the water and bouillon cube. When the cube has dissolved add the rabe, cook until tender, approximately 1/2 hour to 45 minutes (covered pan). Check and make sure the water doesn't disappear. Add more if necessary.

This is a wonderful meal with Italian bread and a salad.

For those who must have meat you can add pepperoni slices or bits of ham to the Rabe.

When we do Escarole I open a can of white kidney beans and drain and rinse them and add them then the escarole is just about cooked. Add salt and pepper to taste.