Broccoli Rabe with Garlic and Hot Pepper

• 2 bunches of broccoli rabe (about 1 1/4 pounds)
• 3 tablespoons olive oil
• 1 dried cayenne pepper, sliced coarse, or a pinch of dried chile flakes
• 3 garlic cloves, coarsely chopped
• Salt
• 1 tablespoon extra-virgin olive oil

1. Stem: 2 bunches of broccoli rabe (about 1 1/4 pounds).
2. Cut off and discard any woody parts of the stems.
3. Cut the rest of the stems into 1/2-inch-long pieces.
4. Slice the leafy parts into 1-inch ribbons.
5. Wash the greens in cold water and drain.
6. Into a wide saute pan over medium heat, pour: 3 tablespoons olive oil.
7. When hot, add: 1 dried cayenne pepper, sliced coarse, or a pinch of dried chile flakes, 3 garlic cloves, coarsely chopped.
8. Stir once, then quickly toss in the broccoli rabe and season with: Salt.
9. If all the broccoli rabe wont fit in the pan, wait until some of it is wilted before adding the rest.
10. The residual water from washing the greens should be enough to cook them, but if the pan gets too dry and starts to sizzle, add more water.
11. The toughness of broccoli rabe varies wildly.
12. Cooking it until tender can take anywhere from 4 to 12 minutes.
13. Keep checking for tenderness and seasoning.
14. Just before serving stir in: 1 tablespoon extra-virgin olive oil.

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

Taken from www.epicurious.com/recipes/food/views/broccoli-rabe-with-garlic-and-hot-pepper-387215 (may not work)