Preparation:
Cook broccoli rabe in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. (Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.) heat olive in large skillet over medium heat. Add garlic and saute until fragrant, about 1 min. Add broccoli rabe and saute until heated through, about 4 minutes. Remove from heat. Sprinkle 2 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to platter. Sprinkle remaining 2 tablespoons cheese over.
* Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty food stores and some supermarkets. |
