Cook The Book: Broccoli Rabe With Chiles And Garlic

• 2 bunches broccoli rabe
• Kosher salt and freshly ground black pepper
• Pinch of minced pepperoncini or red pepper flakes
• 1 large garlic clove, peeled and sliced
• 3 tablespoons extra virgin olive oil

1. Trim the broccoli rabe by cutting off the bottom of each bunch and then separating the leaves from the flower-topped stems. Snap off and discard the thin stems attached to the leaves.
2. Bring a large pot of salted water to a boil over high heat. Plunge the leaves into the boiling water. When the water returns to a boil, remove the leaves from the pot with a slotted spoon, cool them in ice water, then drain them well in a colander. Add the stems to the boiling water and cook until almost tender, about 2 minutes; then take them out of the pot, cool in ice water, and add them to the colander to drain.
3. Combine the pepperoncini, garlic, and oil in a large skillet and warm over low heat. When the garlic begins to color, about 2 minutes, add both the broccoli rabe leaves and flower-topped stems to the oil. Gently warm the rabe in the garlic infused oil just until the stems are tender, about 5 minutes. Adjust the seasoning with salt and pepper and serve.

broccoli rabe, kosher salt, pepperoncini, garlic, extra virgin olive oil

Taken from www.seriouseats.com/recipes/2010/02/broccoli-rabe-with-chiles-and-garlic-recipe.html (may not work)