1 1/2	Lbs.	Broccoli rabe, tough stems removed
1 tsp. + 1 tbsp.		Olive oil (preferably extra-virgin)
1/2	Cup	Raw cashews
1	Clove	Garlic, thinly sliced
1/8	Tsp.	Crushed red pepper flakes
1	Tbsp.	White wine, broth or water
1/4	Tsp.	Salt

Over high heat, bring a large pot of salted water to a boil. Add broccoli rabe and cook 2 minutes; drain well and set aside. In a large skillet, heat 1 tsp. Oil over medium heat. Add cashews; cook, stirring until golden, about 1 minute. Using a slotted spoon remove cashews from skillet; reserve. Reduce heat to low. Add remaining oil to skillet. When oil is hot add garlic and red pepper flakes; cook, stirring until garlic is lightly browned, about 30 seconds. Increase heat to medium; stir in broccoli rabe, wine and salt. Cook until broccoli rabe is tender and heated through, 5-6 minutes. Transfer to bowl; sprinkle with reserved cashews and serve.

YIELD: 6 Servings