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1
Trim and clean the broccoli rabe according to the directions on page 325.
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2
Fill halfway with water a pot large enough to hold the broccoli rabe comfortably.
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3
Season generously with salt and bring to a boil.
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4
Stir the broccoli rabe into the water, cover the pot, and return to a boil.
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5
Uncover, and boil 3 minutes.
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6
Spoon off 1/2 cup of the cooking liquid and drain the broccoli rabe thoroughly.
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7
Heat the olive oil in a wide, heavy skillet with a tight-fitting lid, whack the garlic cloves with the side of a knife, and toss them into the oil.
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8
Cook, shaking the pan, until golden, about 2 minutes.
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9
Lay the broccoli rabe in the skillet, season lightly with salt and 1/4 teaspoon red pepper, and stir in the bread cubes.
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10
Lower the heat to medium-low, cover with the lid, and cook 5 minutes.
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11
Uncover, and cook, flipping the whole contents of the pan almost as you would a pancake about halfway through, until the bread is slightly browned, about 5 minutes.
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12
(Work the pieces of bread down to the bottom of the pan as the broccoli rabe cooks to ensure that the bread will brown.)
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13
There should be enough moisture from the broccoli rabe to keep it moist during cooking.
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14
If it becomes too dry, add some of the reserved vegetable water, a few tablespoons at a time.
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15
Taste, and season with additional salt and red pepper if you like.
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16
The broccoli rabe and bread should be juicy but not wet.
