1 bunch broccoli rabe (about 1 pound), trimmed and chopped
2 tablespoons extra-virgin olive oil
1/2 cup slivered oil-packed sun-dried tomatoes, rinsed
2 tablespoons balsamic vinegar or sherry vinegar
1/8 teaspoon salt
Pinch of freshly ground pepper
Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and gently press out as much water as possible.
Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and cook, stirring, until tender, 3 to 4 minutes. Remove from the heat; stir in sun-dried tomatoes, vinegar, salt and pepper.