Boil several quarts of water to boiling. Remove any tough or damaged outer leaves of broccoli rabe. Peel the thick, lower stems from the broccoli rabe. Tear the broccoli rabe into large pieces. Clean the broccoli rabe in a large amount of cold water until all dirt is removed.

When water is boiling, place broccoli rabe pieces in colander and pour boiling water over them to scald. Drain the broccoli rabe well and set aside. Meanwhile, heat the extra-virgin olive oil in a saute pan over medium heat. Add the garlic and crushed red pepper. Saute the garlic until browned. Be careful not to burn the garlic. Add the broccoli rabe to the pan and toss to coat with the garlic/pepper mixture and heat through, around 2-3 minutes. Season to taste with salt and freshly ground black pepper, if desired.

Tip: Store cooked broccoli rabe in the refrigerator, coverd with a damp cloth.

Courtesy of Whole Foods Market