Vegan Broccoli Spigarello

• Salt
• 3 cups broccoli spigarello leaves, or broccoli rabe leaves (stems discarded)
• 3 tablespoons extra-virgin olive oil
• 2 1/2 teaspoons minced garlic
• pinch of chili flakes

1. Prepare a large bowl of ice water, and set aside.
2. Fill a large pot with water, salt heavily (it should taste like seawater), and bring to a boil.
3. Add broccoli spigarello, and blanch until bright green and tender, about 2 minutes.
4. Drain, immediately plunge into ice water until cooled, and drain again.
5. In a medium saucepan over medium-low heat, heat olive oil until shimmering.
6. Add garlic, cover, and cook until tender but not browned, about 1 minute.
7. Add broccoli spigarello and chili flakes.
8. Stir slowly to gently reheat.
9. Serve hot with, if desired, gnocchi or risotto.

salt, broccoli spigarello leaves, extravirgin olive oil, garlic, chili flakes

Taken from cooking.nytimes.com/recipes/1015687 (may not work)