I have a nice stand of broccoli rabe (aka rapini), left over from spring plantings. I tend to forget, every year, how tasty the stuff is. I expect it (this late in the season) to be bitter, but if cooked right and matched with pasta, it's sweet enough that even my kids (who have very low tolerance for bitter things, unlike me) like it. We made this recipe tonight, with pesto and rabe from the garden. Very tasty, very quick.