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Broccoli Rabe with Oil and Garlic

Sometimes you see broccoli rabe cut into little pieces, but I like to serve the whole stems with the leaves attached. If you peel and trim them the way I describe below, the stalks will cook at about the same rate as the leaves. Broccoli rabe is a vegetable I like al dente. By that I don’t mean really crunchy, but with some texture left to it.

Cooks' Note

With a paring knife, pull the little piece of nicked skin toward you to partially peel the stem.

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