Ed Giobbi's Broccoli di Rabe

• 1 1/2 pounds broccoli di rabe
• Salt to taste if desired
• 3 tablespoons olive oil
• 1 teaspoon finely minced garlic
• 1/2 teaspoon dried hot red pepper flakes
• 1 teaspoon anchovy paste

1. Cut off and discard any tough stems from the broccoli di rabe.
2. The stems may be peeled and used if desired.
3. Bring enough salted water to the boil to cover the broccoli when added.
4. Add the broccoli and cook about one minute.
5. Drain.
6. Reserve Y cup of the cooking liquid.
7. Heat the oil in a large skillet and add the garlic.
8. Cook briefly and add the broccoli, pepper flakes, anchovy paste and reserved cooking liquid.
9. Cook, stirring, about 2 minutes

broccoli di rabe, salt, olive oil, garlic, anchovy paste

Taken from cooking.nytimes.com/recipes/986 (may not work)