Start by washing broccoli rabe under cold running water.Remove all yellow and dull leaves.Trim off the bottoms of the stems to remove tough and fibrous part.If some of the stems are still thick don’t cut them off further but split the end with a knife until the stems thins out a bit. This will ensure your greens are cooked evenly.
If after cleaning and trimming the stalks are still too long, cut them in half. Also chop them coarsely if you plan to use it for pasta.
In a large pan or a wok add a generous splash of extra virgin olive oil, garlic cloves crushed with a flat knife and a pinch of peperoncino flakes.If you like to feel a strong garlic taste you can slice or chop garlic cloves instead of just using as whole.Let cook until garlic starts to become fragrant.
Add broccoli rabe and cover the pan with a lid.Saute over medium heat for about 5 minutes occasionally giving them a turn.
Add salt, lower the heat and continue cooking for another 5 minutes.Sauteed rapini are done when the stalks still have a crunch to them.
Serve as a side dish or add to pasta, polenta, farinata and sandwiches.
TIP 1: If you’re planning to use sauteed broccoli rabe for pasta, chop it coarsely before cooking.
TIP 2: If you like to feel a strong garlic taste you can slice or chop garlic cloves instead of just squeezing it with a flat knife.