Sauteed broccoli rabe

2 tablespoons sea salt, plus 1/2 teaspoon (see headnote)

1 large bunch broccoli rabe (about 1 pound)

3 tablespoons olive oil

1 large clove garlic, thinly sliced

Generous pinch crushed red pepper flakes

Bring a large pot of water to a boil over high heat. Add the 2 tablespoons of salt. Fill a large mixing bowl with cool water and ice cubes. Line a large plate with a few layers of paper towels.

Trim off and discard about an inch from the ends of the broccoli rabe stems, then add the vegetable to the boiling water. Once the water returns to a boil, cook for 1 minute, then use tongs to transfer the vegetable to the ice-water bath just long enough to cool it completely. Transfer the vegetable to the plate.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the garlic and cook for about 30 seconds, stirring until it is just beginning to turn golden. Add the blanched broccoli rabe, the remaining 1/2 teaspoon of salt and the crushed red pepper flakes; cook for 2 minutes, stirring frequently, until the vegetable is warmed through and tender.

Serve warm.

4 to 6 servings (makes 3 cups)

*Note: The broccoli rabe can be blanched, cooled, drained and refrigerated up to 4 days in advance.

Nutrition | Per serving (based on 6, using 1/2 teaspoon of salt): 80 calories, 2 g protein, 3 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 200 mg sodium, 0 g dietary fiber, 0 g

Ellie Krieger