Gather and prep all ingredients according to specifications above. Rinse the broccoli rabe in cold water and drain.
2 bunches broccoli rabe
Bring a large pot (5-6 quarts) of water to a boil.
Meanwhile, prep the broccoli rabe: Trim at least ½” off the stems and discard. Next, cut off the stems and then further cut them into bite-sized pieces. Place the prepped stems in a bowl and set aside. Then, chop the remaining head of the broccoli rabe, containing the leaves and florets, into bite-sized pieces and place them in a separate bowl.
Once the water comes to a boil, add salt, then the broccoli rabe stems, and cover. Let the stems cook for about 3 minutes, then add the remaining chopped broccoli rabe (florets and leaves). (The stems will take longer to cook than the rest of the vegetable.) Cover the pot and bring it back to a boil.
2 Tbsp salt for water
After a couple of minutes, use tongs on a piece of the broccoli rabe stem to check its doneness. Once it is tender, immediately remove all of the rabe from the pot using a colander or spider and transfer it to a separate bowl, draining out as much liquid as possible. (See NOTE below about shocking the broccoli rabe in ice water.)
While waiting for the water to boil, place the olive oil, garlic and crushed red pepper in a large sauté pan or Dutch oven over medium heat and cook until the garlic begins to soften and lightly brown and turn fragrant.
6 Tbsp extra-virgin olive oil, 1/4 cup chopped or thinly-sliced garlic, Pinch crushed red pepper
Add the drained, blanched broccoli rabe to the garlic and oil and stir to mix well. Cook for a few minutes until your desired level of tenderness and long enough to allow any residual liquid in the rabe to evaporate. Season to taste with salt and pepper.
To taste salt and black pepper
Serve hot or at room temperature. Buon Appetito!