Source: Martha Stewart Living, February 2000
- 2 tablespoons olive oil
- 2 cloves garlic, sliced 1/8 inch thick
- 1 bunch broccoli rabe (about 1 pound), trimmed and washed
- Salt and freshly ground pepper
- 1/4 cup unsalted chicken stock, preferably homemade
In a large skillet over medium heat, heat the olive oil. Add the garlic, and saute until golden brown, about 3 minutes. Add the broccoli rabe, and season with salt and pepper. Add the chicken stock, and cook, covered but stirring often, until broccoli rabe is softened, about 10 minutes. Serve.