Sautéed Broccoli Rabe with Garlic and Olive Oil
- 1-2 bunches broccoli rabe
- 2 tablespoons extra virgin olive oil
- 4 medium garlic cloves, peeled and minced
- 1/2 teaspoon crushed red pepper
- Freshly ground black pepper (optional)
- Sea salt, to taste
Boil several quarts of water to boiling. Remove any tough or damaged outer leaves of broccoli rabe. Peel thick, lower stems from broccoli rabe. Tear broccoli rabe into large pieces. Clean broccoli rabe in a large amount of cold water until all dirt is removed.
When water is boiling, place broccoli rabe pieces in colander and pour boiling water over them to scald. Drain broccoli rabe well and set aside. Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté garlic until browned. Be careful not to burn garlic! Add broccoli rabe to the pan and toss to coat with garlic/pepper mixture and heat through, around 2 to 3 minutes. Season to taste with salt and freshly ground black pepper, if desired.