Tender-crisp with loads of texture, this dish gets extra spice courtesy of crushed red pepper and garlic.
1 pound broccoli rabe
3 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and sliced
¼ teaspoon crushed red pepper, or to taste
¼ cup water, or as needed
1. Trim broccoli rabe. Wash the trimmed broccoli rabe in a sinkful of cold water, swishing the stems gently to remove all dirt from between the leaves. Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands or a large skimmer. Drain in a colander.
2. Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 1 minute. Carefully lay the broccoli rabe into the oil, season lightly with salt and ¼ teaspoon crushed red pepper. Stir and toss to distribute the seasonings.
3. Pour ¼ cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender. Taste and season with additional salt and crushed red pepper if necessary. Serve hot.