A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.
1 bunch broccoli rabe
3 garlic cloves, peeled and minced
⅓ cup olive oil
1 teaspoon sea salt
1. Cut off and discard stem ends from broccoli rabe.
2. Cook broccoli rabe, uncovered, in a 6-8 quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander. (Broccoli rabe can be boiled and drained up 6 hours ahead, then covered and chilled. Bring to room temperature before proceeding.)
3. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes.
4. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli rabe with salt.