Adapted from Mark Bittman, The New York Times. Most of our family members aren’t big vegetable fans, but this is a great way to add some green to your plate.
3 pounds broccoli rabe, washed and trimmed, roughly chopped into 2 x 2-inch pieces
2 to 4 tablespoons olive oil
10 garlic cloves, peeled and sliced
1 cup grated Parmigiano Reggiano
Bring a large pot of salted water to boil. Preheat the oven to 350°F. Drop broccoli rabe into water and cook until bright green and tender, about 3 minutes. Remove and plunge into ice water. Drain very well–a salad spinner is ideal.
Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until pale golden. Add broccoli rabe to skillet. Toss, then turn off heat.
Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.