3/4
cup extra-virgin olive oil
20
large garlic cloves peeled, sliced thin
1
teaspoon dried crushed red pepper
4
pounds broccoli rabe (rapini) thick stems trimmed
Heat olive oil in small saucepan over low heat. Add garlic and simmer until garlic is very tender, about 10 minutes (do not brown). Remove from heat; stir in dried crushed red pepper. (Melted garlic can be made 1 day ahead. Cover and chill. Rewarm before continuing.) Cook broccoli rabe in very large pot of boiling salted water until tender, about 5 minutes. Drain well. Toss with melted garlic and oil. Season to taste with salt and pepper. This recipe yields 16 servings.
