Sautéed Broccoli Rabe With Garlic And Chiles (Rape Fritte)

• 3 pounds whole broccoli rabe
• 1/3 cup extra-virgin olive oil
• 8 garlic cloves, peeled and halved lengthwise, if large
• 2 small dried hot red chiles, such as peperoncini, Thai, or Chinese, torn in half
• About 1/2 tsp. kosher salt

1. Trim broccoli rabe, removing tough parts of stems and any stems with a hollow core. Split stems (or quarter them if large) so they'll cook at the same rate as the florets. Rinse well.
2. Bring a large pot of water to a boil over high heat. Add broccoli rabe (you may have to add in batches, waiting until some cooks down) and cook until tender, 2 to 5 minutes. Scoop out and set aside about 1/4 cup cooking liquid, then drain broccoli rabe in a colander. Let sit until cool enough to handle, about 15 minutes, then squeeze gently to remove excess moisture.
3. Heat oil in a 12-in. skillet over medium heat. Add garlic and chiles and saute until garlic is golden, about 1 minute. Add broccoli rabe and 1/2 tsp. salt and toss to coat with oil. Increase heat to high and cook until broccoli rabe is heated through and flavorful, about 5 minutes (if it looks dry, moisten with some of the reserved cooking liquid). Season with salt to taste. Serve hot or at room temperature.
4. Note: Nutritional analysis is per serving.

broccoli rabe, extravirgin olive oil, garlic, red chiles, kosher salt

Taken from www.myrecipes.com/recipe/sauted-broccoli-rabe-with-garlic-chiles-rape-fritte (may not work)