(from Eating Well, January/February 2016)
2 bunches broccoli rabe (about 2 pounds)
1/4 cup extra virgin olive oil
1 clove garlic, crushed and coarsely chopped
1/2 small dried hot red chili pepper
1/2 tsp. salt
1/4 cup very small black olives, such as Nicoise, pitted
Cut away the tough broccoli rabe stems, leaving the flowers, stalks and tender side leaves. Thoroughly wash, leaving some water still clinging to the leaves. Heat oil over medium heat in a large pot. Add garlic and chili pepper, cook, stirring, just until the garlic starts to soften, 1-2 minutes. Add the broccoli rabe by the handful, letting it wilt a bit before adding more. Cover and cook, stirring occasionally, until it is tender and just a few spoonfuls of liquid remain in the pan, 15-20 minutes. Season with salt and stir in the olives.