Prepped vegetation ready for cooking

1 bunch of broccoli raab
6-8 green garlic stalks, finely chopped
crushed red pepper flakes
pecorino romano or parmesan, shaved
salt to taste

Wash broccoli raab, and trim the end of the stems.     Cut off larger stem pieces, and cut into 2-3 inch pieces.  In batches, blanch  stems and leaves in a large pot of boiling water – 2 minutes for stems and 1 minute for leaves.  Remove with a slotted spoon and put in an ice bath or cover with ice to stop cooking.  Drain and pat dry.

Heat 2 tsp of olive oil in a skillet over medium heat, and then add  the green garlic and a few sprinkles of crushed red pepper flakes.  Saute until tender and just starting to brown.  Add the broccoli raab, and continue to saute for about 5-10 minutes, until desired tenderness.  (I just pulled a stem piece out, cut a bit off, and tried it to see if it was tender enough.)

Sprinkle with salt, add shaved pecorino romano, and serve.

Broccoli Raab with Green Garlic and Pecorino Romano

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