Sautéed Broccoli Rabe

1. 1

   Cut the long stems off the vegetable, leaving the leaves and flowers. Wash the broccoli rabe well in a lot of cold water, but do not dry it.

2. 2

   Put the garlic, about 2 cloves per person, in the bottom of a deep pan with enough olive oil just to cover the bottom. Turn the heat up high and when the oil is so hot that you can see the fumes from the oil, stand back and toss in the drained broccoli rabe, being careful that the oil doesn't splash. Add the red pepper and salt to taste, toss, and cook only long enough to wilt the leaves. Serve immediately, as an appetizer or with sausage or any red meat.

No additional tips available.