- Cook Time
- Prep Time
- 1/2 cup olive oil
- 2 cloves garlic, chopped
- 2 heads broccoli rabe (about 2 1/2 pounds), ends trimmed
- 1 cup chicken broth
- 1 teaspoon crushed red pepper
In a large skillet, heat 1/4 cup olive oil and the garlic over medium-high heat. Working in batches, add the broccoli rabe and cook, turning with tongs and adding oil as needed, until slightly wilted, about 6 minutes. Transfer to a plate. Return all the wilted broccoli rabe to the skillet, add the chicken broth and red pepper, cover and cook, turning once, until the stalks are tender, about 6 minutes. Season with salt.