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Broccoli Rabe with Garlic and Pecorino Romano Cheese
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| 2 pounds | broccoli rabe, tough stems peeled |
| 1/4 cup | extra-virgin olive oil |
| 5 garlic cloves chopped | |
| 6 tablespoons | freshly grated Pecorino Romano Cheese |
Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. (Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill).
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
Serves: 6
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