Baked Broccoli Rabe with Parmesan Mark Bittman Yield: 6 servings 3 pounds broccoli rabe, washed and trimmed 2 to 4 Tbsp. olive oil, plus some for greasing the pan 10 garlic cloves, peeled and sliced 1 cup grated Parmigiano-Reggiano Bring a large pot of salted water to a boil. Preheat the oven to 350o. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain. Place 2 Tbsp. olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces about an inch or two long, and add to skillet. Toss, then turn off heat. Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.

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