Roasted Broccoli Rabe

• 1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 2 garlic cloves, peeled and smashed
• Pinch red pepper flakes

1. Heat oven to 425 degrees.
2. Toss broccoli rabe with olive oil, salt and red pepper flakes.
3. Toss garlic cloves into rabe and spread on a sheet pan.
4. Roast rabe for about 10 minutes.
5. Its done when the stems are tender and the leaves are crisp at the edges.

broccoli rabe, extravirgin olive oil, salt, garlic, red pepper

Taken from cooking.nytimes.com/recipes/1016069 (may not work)