Broccoli rabe (also known as rapini, rabe, or raab ) has grown in popularity in the US and is popular in Southern Italy. This vegetable has a slightly bitter taste and is frequently steamed or lightly sautéed in olive oil. It can also be cooked with other cooking greens.
The basics: Cook rabe in a large pot of boiling salted water until crisp-tender (about 2 minutes). Drain & transfer to a bowl of ice water to cool. Drain & pat dry (You can then store it in the fridge for a day or use right away).
For Italian-style broccoli rabe:
Saute uncooked rabe in olive oil with fresh garlic (probably about 4 minutes -- or for a shorter time if you are using the already-cooked rabe described in "basics" above). Keep it crisp, if you like it that way, or cook it until it is slightly tender.
Top with Romano or Parmesan cheese. Great served with sausage or pasta.