Broccoli Rabe a la Oglio
By Andrew Zimmern
1/3 cup of the best olive oil you can get your hands on
6 garlic cloves, sliced thin
1 teaspoon red pepper flakes or crushed dried hot chiles.
1 bunch broccoli rabe
Wash and dry the broccoli rabe
Place the oil over very low heat in a very large saute pan.
Add the garlic and chiles and let them steep for 20 minutes, stirring occasionally. The garlic and chile flakes should not be browning at all.
Add the broccoli rabe to the pan along with ¼ cup water.
Cover and raise heat to high.
Cook for 5-7 minutes until cooked through, remove heat, cook for another 60 seconds to make sure the moisture is all gone and plate the whole contents of the pan. Season with salt and wedges of lemon.