- 1 lb. broccoli rabe
- 1 TBS extra-virgin olive oil
- 1/8 tsp. crushed red pepper
- 3 garlic cloves, thinly sliced
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
In a large saucepan, bring 8 cups of water to a boil. Cut broccoli rabe into 2-inch pieces. Cook broccoli rabe in boiling water 2 minutes; drain. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add crushed red pepper and garlic to pan; cook 30 seconds, stirring occasionally. Add broccoli rabe to pan; cook 2 minutes. Stir in salt and black pepper.