2 bunches broccoli rabe
2 tbsp extra-virgin olive oil
4 medium garlic cloves, peeled and minced
½ tsp crushed red pepper
Freshly-ground black pepper
Salt to taste
Remove any tough or damaged outer leaves from the broccoli rabe. Peel the thick, lower stems, and tear the rabe into large pieces. Wash in cold water until all dirt is removed.
Blanch the broccoli rabe in several quarts of salted, boiling water, until bright green and leaves are tender, about 2–3 minutes. Remove from the hot water and immediately shock in ice water to stop the cooking process. Drain well and set aside.
2–3 minutes
Meanwhile, heat the extra-virgin olive oil in a sauté pan over medium heat. Add the garlic and crushed red pepper. Sauté the garlic until brown. Add the broccoli rabe to the pan and toss to coat with the garlic/pepper mixture and heat through. Season to taste with salt and freshly ground black pepper, if desired.
- •Add julienned red bell peppers to the pan with the garlic, and add pitted oil-cured black olives at the end for a colorful twist.
- •Add 3 tinned anchovy fillets to the olive oil with the garlic.