Wash the broccoli rabe and trim the bottoms of the stems. If you’d like, cut the bunch crosswise into
Put the garlic cloves and oil in a large deep skillet or sauté pan. Place over medium heat and cook slowly, turning the garlic with tongs, until the garlic is golden and softened, about 5 minutes. Add the broccoli rabe, stock, a good pinch of salt (less if your stock is salted), and the crushed red pepper. Cover and cook over medium heat until the broccoli rabe stems are tender but not mushy, about 10 minutes, turning the greens in the pan halfway through so they braise evenly. Serve.
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