We’ve been eating a lot of corn bathed in butter these days. Time to get back on the eat-lots-of-leafy-greens regime. We blanched a head of broccoli rabe then finished cooking it in good olive oil with sliced garlic, adding pepperoncini and salt for seasoning. Since we haven’t unpacked our toaster yet, we fried two slices of bread in olive oil until golden crisp on each side. Then we piled the broccoli rabe on top. A virtuous and delicious start to the week. We think that we heard the angels clattering their silverware. It pays off to be “good” sometimes.