Baked Broccoli Rabe With Parmesan

• Salt
• 3 pounds broccoli rabe, washed and trimmed
• 2 to 4 tablespoons olive oil, plus some for greasing the pan
• 10 garlic cloves, peeled and sliced
• 1 cup grated Parmigiano-Reggiano

1. Bring a large pot of salted water to boil.
2. Preheat the oven to 350 degrees.
3. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes.
4. Remove, and plunge into ice water.
5. Drain.
6. Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high.
7. Toast garlic in oil until golden.
8. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet.
9. Toss, then turn off heat.
10. Add broccoli rabe mixture to a baking dish.
11. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes.
12. Serve hot.

salt, broccoli rabe, olive oil, garlic

Taken from cooking.nytimes.com/recipes/1016227 (may not work)