- 2 bunches broccoli rabe
- ¼ cups olive oil
- ½ bunch scallions, cut into thirds
- 3 cloves garlic, diced
- Starting with a cold large saute pan, add the olive oil and half the garlic.
- Once the garlic becomes translucent, add the broccoli rabe, scallions and remaining garlic until scallions are browned and broccoli rabe is just fork tender but still crunchy.
- Season with salt and pepper to taste.