Gourmet magazine; 10 minutes to table; serves 2
1 lb broccoli raab, hollow stems discarded
1 Tablespoons unsalted butter
1 clove garlic, chopped
Cook broccoli raab in a large pot of boiling salted water until just tender, about 4 minutes, and drain in a colander.
Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli raab, tossing gently in butter to coat, and season with salt and pepper.