This is one of my favorite greens. It has an assertive flavor that is bitter, nutty, sweet, and green. The stems have a great texture that’s both juicy and chewy. It calls out for garlic and strong flavorings such as hot pepper, anchovies, and vinegar.

　　

Ingredients

4 to 6 servings

　　2 bunches of broccoli rabe (about 1 1/4 pounds)

　　3 tablespoons olive oil

　　1 dried cayenne pepper, sliced coarse, or a pinch of dried chile flakes

　　3 garlic cloves, coarsely chopped

　　Salt

　　1 tablespoon extra-virgin olive oil

　　

Step 1

Stem: 2 bunches of broccoli rabe (about 1 1/4 pounds).

　　

Step 2

Cut off and discard any woody parts of the stems. Cut the rest of the stems into 1/2-inch-long pieces. Slice the leafy parts into 1-inch ribbons. Wash the greens in cold water and drain.

　　

Step 3

Into a wide sauté pan over medium heat, pour: 3 tablespoons olive oil.

　　

Step 4

When hot, add: 1 dried cayenne pepper, sliced coarse, or a pinch of dried chile flakes, 3 garlic cloves, coarsely chopped.

　　

Step 5

Stir once, then quickly toss in the broccoli rabe and season with: Salt.

　　

Step 6

If all the broccoli rabe won’t fit in the pan, wait until some of it is wilted before adding the rest. The residual water from washing the greens should be enough to cook them, but if the pan gets too dry and starts to sizzle, add more water. The toughness of broccoli rabe varies wildly. Cooking it until tender can take anywhere from 4 to 12 minutes. Keep checking for tenderness and seasoning. Just before serving stir in: 1 tablespoon extra-virgin olive oil.

　　The Art of Simple Food