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Serves: 6


  • 2 pounds broccoli rabe
    1/4 cup extra-virgin olive oil
    5 garlic cloves, peeled and coarsely chopped
    5 tablespoons freshly grated Parmesan cheese or Asiago cheese


  • Wash and drain broccoli, discarding tough stems. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 4 minutes.
    Drain and immerse in a bowl of ice water to cool. Drain again;
    Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add broccoli rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
    Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
Broccoli rabe with parmesan cheese

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