Broccoli Raab Saute

This recipe is from the “Washington Post” food section, courtesy of chef Rob Klink at the Oceanaire Seafood Room in D.C. Serve this side dish with a main course that is hearty enough to stand up to broccoli raab’s mustardy, slightly bitter flavor, such as roast chicken or beef.
2 tablespoons olive oil
2 medium cloves garlic, cut into very thin slices
pinch crushed red pepper flakes
2 bunches broccoli raab, washed, stems removed (1 1/2 pounds)
salt and freshly ground black pepper
Heat olive oil in a large skillet or sauté pan over medium heat. Add garlic and crushed red pepper flakes; stir to combine. Reduce heat to low and cook, stirring often, for about 2 minutes, being careful not to let the garlic burn. Add broccoli raab in two batches and cook, stirring occasionally, 4 to 6 minutes, until just wilted and tender. Season with salt and pepper to taste; serve hot.

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