Sautéed Broccoli Rabe

1. 1

   Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry.

2. 2

   Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then saute broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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