Ingredients

• 2 bunches broccoli rabe (about 2 1/4 pounds total), trimmed and cut into thirds
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon hot red-pepper flakes

Instructions

1. Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry.
2. Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature.