Active Time

　　20 min

　　Total Time

　　20 min

　　Fresh and a little spicy, these greens complement the more opulent dishes in this menu.

　　

Ingredients

Makes 8 servings

　　2 bunches broccoli rabe (about 2 1/4 pounds total), trimmed and cut into thirds

　　3 tablespoons extra-virgin olive oil

　　1/4 teaspoon hot red-pepper flakes

　　

Step 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.

　　

Step 2

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

　　Cooks’ note:

　　Broccoli rabe can be blanched 1 day ahead and chilled. Bring to room temperature before sautéing.