Coat a large saucepan or cast-iron skillet over high heat with oil.
Add the garlic to the pan and season with salt to taste.
Working in batches if necessary, add the broccoli rabe to the pan and cook for 5 to 7 minutes, tossing regularly to avoid scorching. The vegetables are done when they have wilted and are bright green in color. Repeat with remaining broccoli rabe, if necessary, adding more garlic as needed.
Just before serving, drizzle lightly with balsamic vinegar.
*Be sure to use a thick, syrupy balsamic like the Aceto Balsamico di Modena Diamond Riserva Speciale, available at Vom Fass, 7314 Manchester Road, Maplewood, 314.932.5262.
Olive oil
3 minced garlic cloves, plus additional as needed
Maldon sea salt to taste
2 big bunches broccoli raab, washed and trimmed, stems intact
Condiment-grade aged balsamic vinegar*
3 minced garlic cloves, plus additional as needed
Maldon sea salt to taste
2 big bunches broccoli raab, washed and trimmed, stems intact
Condiment-grade aged balsamic vinegar*
This article appears in Nov 1-30, 2011.