Source: Everyday Food, October 2007
- 1 tablespoon olive oil
- 4 garlic cloves, smashed
- 2 1/2 pounds broccoli rabe (about 3 bunches), trimmed and sliced crosswise into 1-inch lengths
- Coarse salt and ground pepper
- 2 to 3 tablespoons white-wine vinegar
In a large skillet, heat oil over medium-high. Add garlic; cook, stirring, until fragrant, about 1 minute.
Place as much broccoli rabe in the skillet as will fit; cook, tossing frequently. Add remainder to skillet as room becomes available; season with salt and pepper. Continue to cook, tossing frequently, until broccoli rabe is tender, 5 to 7 minutes.
Remove from heat; stir in vinegar. Season with salt and pepper.