Lidia Bastianich's Broccoli Rabe with Oil and Garlic

Ingredients

• 1 pound broccoli rabe
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, peeled and sliced
• Salt
• 1/4 teaspoon crushed red pepper, or to taste
• 1/4 cup water

Directions

1. Start by preparing the broccoli rabe: slice away the woody bottoms of the stems. Hold one stem by the flowering end, use a paring knife to catch a small bit at the cut end, and pull it back toward you so part of the stem peels away. Work around the stem until it is peeled; any large, tough outside leaves that come off can be tossed. Do the same with the rest of the stems. Rinse the trimmed broccoli rabe in a sink filled with cold water, gently swishing it so any dirt loosens from the leaves. Leave it still for 1 minute or 2 so the grit can drop to the bottom, then lift the broccoli rabe out with your hands or a large skimmer. Transfer it to a colander to drain.
2. Warm the olive oil in a large skillet set over medium heat. Add the garlic to the pan and cook, moving the skillet as needed, until the slices turn golden brown, about 1 minute. Carefully add the broccoli rabe to the hot oil, then sprinkle it lightly with salt and 1/4 teaspoon crushed red pepper. Toss and stir so the seasoning reaches everything.
3. Add 1/4 cup water to the skillet and let it come to a boil. Put the lid on tightly and cook, uncovering now and then to turn the stalks, until the broccoli rabe is tender. Taste, then add more salt and crushed red pepper if it needs it. Serve hot.