Combine the sun-dried tomatoes, olive oil, garlic, red pepper flakes, and salt in a 12-inch nonstick skillet. Cook over medium-high heat—the oil should shimmer but not smoke—stirring frequently until the garlic is fragrant and slightly toasted, about 90 seconds.

Add the broccoli rabe and vegetable broth to the skillet, cover immediately, and cook until the rabe turns bright green, about 2 minutes.

Uncover the skillet and continue to cook, stirring frequently, until most of the broth has evaporated and the broccoli rabe is just tender, about 2 to 3 minutes.

Season with additional salt to taste. Spoon the mixture over warm polenta or grains and finish with toasted pine nuts and Parmesan cheese.