Bring a large pot water to a boil. While waiting for the water to boil, trim about 1/4 inch off the bottom of the stalks. When the water reaches a boil, add 1 teaspoon of salt. Add broccoli rabe. Stir. Cook until stalks are tender, about three to four minutes. Drain. Set aside.

Heat olive oil and garlic over medium-high heat in a large (10-inch skillet) until garlic begins to turn a light golden brown, about 2 minutes. Stir to keep the garlic from sticking together in a clump. Add red pepper flakes and cook for about 30 seconds. Add broccoli rabe to skillet. Toss to coat the broccoli rabe with oil. Reduce heat to medium. You don’t want it to scorch. Cook, stirring occasionally, until rabe is very tender, about 15 minutes. At this point, it might appear overcooked. This is what you want. Broccoli rabe tastes better slightly overcooked.