4 pounds broccoli rabe
1/3 cup olive oil
4 cloves garlic, coarsely chopped
Salt and freshly ground black pepper
Trim the hard stems from the broccoli rabe. Bring a large pot of salted
water to a boil, add broccoli rabe, and boil for 15 minutes. Drain the
broccoli rabe; squeeze dry, and chop coarsely. (May be prepared a day
Heat the oil in a large sauté pan over medium heat, add the garlic,
and sauté quickly, but do not let it take on any color. Add the
broccoli, and sauté for a few minutes to heat through. Season to
taste with salt and pepper and sauté for a further minute.
Photograph by Beatriz Da Costa.