Broccoli Rabe with Spaghettata and EVOO

1 1/2 lb. broccoli rabe, stems trimmed, then coarsely chopped
Peruvian Pink Salt to taste
1 tsp. Spaghettata (Italian Spices)
3 Tbs. Cobrancosa Extra Virgin Olive Oil
Pomegranate Balsamic Vinegar for drizzling

Bring 1-inch of water to a boil in a deep skillet. Add rabe, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain rabe. Return pan to heat and saute Spaghettata in oil over medium heat for 1 to 2 minutes. Add rabe, coat in oil. Cook rabe in oil for 2 minutes and remove from heat. Drizzle balsamic vinegar. Toss rabe to distribute flavor and transfer to serving dish.