Step 1

Bring a pot of well-salted water to a boil. Add the broccoli rabe and blanch for about 1 minute, until wilted. Drain well.PRO TIP: Blanching the broccoli rabe in salted water not only keeps the color vibrant green, it also gets a lot of the bitterness out.

Step 2

Roughly chop the broccoli rabe into 1" to 2" pieces and set aside.

Step 3

Heat a large skillet with the olive oil over medium heat. Add the garlic and cook for about 30 seconds, until slightly golden brown.

Step 4

Add the broccoli rabe. Cook, stirring often, until very soft and tender (about 4 to 5 minutes). PRO TIP: Make sure the garlic does not darken or burn, or the entire dish will taste acrid. Add a little water, a tablespoon at a time, and reduce the heat if necessary.

Step 5

Adjust the seasoning and toss in a generous pinch of hot red pepper flakes and an extra glug of extra virgin olive oil, if desired. Serve the rapini warm or at room temperature. TIP: Depending on the saltiness of the water, you may need to add up to about 1/2 teaspoon more salt.