Sauteed Broccoli Rabe
- 2 bunches broccoli rabe, trimmed
- Coarse salt and freshly ground black pepper
- Olive oil
- 2 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red-pepper flakes
Bring a large pot of water to a boil over medium-high heat; season generously with salt. Blanch broccoli rabe until bright green and tender, about 3 minutes.
Heat the oil in a large skillet set over medium-high heat. Add garlic, and cook until lightly golden. Add blanched broccoli rabe; season with red-pepper flakes, salt, and black pepper; toss to combine. Transfer to a serving bowl. Serve immediately.