*Roman-style Broccoli Raab

Good served as a side dish with roast pork and/or tomato-based pastas. Italians use it extensively on deli-type sandwiches such as the Italian syle porchetta sandwich and chicken cutlet sandwiches.

2 pound fresh broccoli raab (if using for an Italian Cutlet Sandwich, cut the broccoli raab up)
1/2 cup olive oil
1/2 Tbsp. minced garlic
Course salt and fresh ground pepper
3 Tbsp. fresh lemon juice
Pinch hot pepper flakes
2 Tbsp. grated Romano cheese

Wash broccoli raab and trim away any woody stems. Bring a large pot of salted water to a boil. Blanch brocoli raab for 2 minutes. Drain and refresh in a bowl of ice water. Drain again and gently towel dry.

Heat olive oil in a large skillet over medium heat. Add garlic and saute, stirring constantly, for 1 minute. Add broccoli and cook, turning often with tongs, until greens are coated with oil, hot throughout, and tender (about 2 minutes). Season to taste with salt and pepper; add lemon juice and hot pepper flakes. Transfer to a warm serving platter. Sprinkle with cheese and serve at once.

Serves 4.