Active time: 25 min Start to finish: 30 min

　　

Ingredients

Makes 8 servings

　　2 lb broccoli rabe

　　3 large garlic cloves, thinly sliced lengthwise

　　1/3 cup extra-virgin olive oil

　　1 teaspoon salt (preferably sea salt), or to taste

　　Accompaniment: lemon wedges

　　

Step 1

Cut off and discard 1 inch from stem ends of broccoli rabe. Cook broccoli rabe, uncovered, in 2 batches in a 6- to 8-quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander.

　　

Step 2

Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli rabe with salt.

　　Cooks' note:

　　Broccoli rabe can be boiled and drained 6 hours ahead, then chilled, covered. Bring to room temperature before proceeding.