Sauteed Broccoli Rabe

• 2 lb broccoli rabe
• 3 large garlic cloves, thinly sliced lengthwise
• 1/3 cup extra-virgin olive oil
• 1 teaspoon salt (preferably sea salt), or to taste
• Accompaniment: lemon wedges

1. Cut off and discard 1 inch from stem ends of broccoli rabe.
2. Cook broccoli rabe, uncovered, in 2 batches in a 6- to 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.
3. Drain well in a colander.
4. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes.
5. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes.
6. Toss broccoli rabe with salt.

broccoli rabe, garlic, extravirgin olive oil, salt, accompaniment

Taken from www.epicurious.com/recipes/food/views/sauteed-broccoli-rabe-109539 (may not work)