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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.
