Broccoli Rabe with Garlic and Pecorino Romano Cheese

• 2 pounds broccoli rabe,* tough stems peeled
• 1/4 cup extra-virgin olive oil
• 5 garlic cloves, coarsely chopped
• 6 tablespoons freshly grated pecorino Romano cheese
• *Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.

1. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes.
2. Drain and transfer to bowl of ice water to cool.
3. Drain again; pat dry.
4. (Can be made 1 day ahead.
5. Wrap in paper towels.
6. Enclose in plastic bag and chill.)
7. Heat olive oil in heavy large skillet over medium heat.
8. Add garlic and saute until fragrant, about 1 minute.
9. Add broccoli rabe and saute until heated through, about 4 minutes.
10. Remove from heat.
11. Sprinkle 4 tablespoons cheese over and toss to combine.
12. Season with salt and pepper.
13. Transfer to warm platter.
14. Sprinkle remaining 2 tablespoons cheese over.

broccoli rabe, extravirgin olive oil, garlic, freshly grated pecorino, broccoli rabe

Taken from www.epicurious.com/recipes/food/views/broccoli-rabe-with-garlic-and-pecorino-romano-cheese-100538 (may not work)