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1
Bring 3 quarts of water to a boil and season it generously with kosher salt.
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2
While the water is heating, fill a large bowl with ice and water.
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3
Cook the broccoli rabe in the boiling water for about 5 minutes, until tender.
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4
Drain, and transfer it to the bowl of ice water to stop the cooking and keep the color bright.
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5
Drain, and pat dry.
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6
(The broccoli rabe can be cooked to this point up to 2 days in advance.
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7
Store it in a plastic storage bag in the refrigerator.)
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8
Heat the olive oil in a large heavy skillet over moderately high heat.
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9
Add the garlic and jalapeno or red pepper flakes, and saute, stirring, until fragrant, 30 to 45 seconds.
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10
When the garlic is just beginning to brown, add the broccoli rabe and saute, tossing or turning it with tongs, until tender, about 2 minutes.
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11
Season with salt and pepper to taste, and serve with the lemon wedges alongside.
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12
Variations
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13
Add 2 or 3 anchovy fillets when sauteing the garlic.
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14
Mash them into a puree with the back of a wooden spoon.
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15
Top with toasted chopped or sliced almonds or toasted pine nuts or shavings of Parmesan.
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16
Puree the broccoli rabe with olive oil, Parmesan, pine nuts, salt, and pepper to make a broccoli rabe pesto.
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17
Serve it tossed with pasta, spread on a sandwich, or stirred into a dip.
