Heat oil, garlic, red pepper flakes, sun-dried tomatoes, and salt in 12-inch nonstick skillet over medium-high heat, stirring frequently, until garlic is fragrant and slightly toasted, about 1 1/2 minutes. Add broccoli rabe and broth; cover and cook until rabe turns bright green, about 2 minutes. Uncover and cook, stirring frequently, until most of broth has evaporated and rabe is just tender, 2 to 3 minutes. Season to taste with salt. Serve over polenta, sprinkling individual portions with pine nuts.

Makes enough for 4 servings