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Link: Baked Rabe/Greens with Garlic and Parmesan from NY Times

Mark Bittman cooks Greens

Mark Bittman, "The Minimalist" Chef of the NY Times, cooks rabe (raab) with cheese. This technique works with any winter green, leaf-y or stalk-y. Quick, nutritious, delicious

click on the link below to go to the NY Times video:

http://video.nytimes.com/video/2011/11/11/dining/100000001154565/baked-broccoli-rabe.html