Serves 4

Grelos, Grelos! Mother Julia would exclaim, are so good for you.  She seasoned them simply, served them with rice and sometimes made sopa de grelos.  Though we usually use turnip greens, broccoli rabe makes a perfect change from simple broccoli,  which can be prepare in the same way.

1/4 cup olive oil

4 cloves garlic, smashed

1 bay leaf

pinch crushed dried red chili pepper 

2  tablspoons flour (optional)

1 pound broccoli rabe, trimmed of thick ends, steamed or boiled to just fork tender

1 teaspoon coarse kosher salt or to taste

1/4 teaspoon fresh ground black pepper or to taste

1.  Warm a deep skillet and pour in the olive oil. Add the garlic and bay leaf. Just fry in the oil until the garlic takes on a golden color then remove the garlic and bay leaf. Do not allow the garlic to burn as it will impart a acrid taste to the oil.

2.  Dust the well-drained broccoli rabe with flour (if using).  Shake off the excess and toss the broccoli rabe into the shimmering hot oil along with the hot crushed pepper. Turning to coat the greens with the flavored oil, season with the salt and pepper.  The addition on flour five a little golden color after initally absorbing any residual moisture from steaking or boiling the broccoli rabe.