Food Network suggests cooking broccoli rabe by sautéing, thus allowing its natural texture to be highlighted while still maximizing flavor. Sauté sliced garlic in oil until it has become aromatic, then remove from skillet with a slotted spoon. Add broccoli and cook for five to 10 minutes, stirring with tongs.
It is critical to wash and blanch broccoli rabe before sautéing it, and to also ensure rough ends are removed. Place the rabe into a colander and rinse under cold water, transferring it afterward to a boiling pot of water, blanching for one minute. Remove the rabe and shock it in a large bowl of ice water to arrest the cooking process.
Bring the skillet, oil and garlic to temperature over low to medium heat. For additional garlic flavor, chop or mince extra garlic and set it aside. Though five to 10 minutes is a good estimation for cooking time, it may differ depending on the product and equipment used. Ensure the stalks are tender but still al dente; this indicates proper preparation. When seasoning, do not spare the salt, as salt helps leach out much of broccoli rabe's intrinsic bitterness. Flavor further with reserved garlic and ground black pepper. If heat is desired, add crushed chili flake or red pepper.