Nutrition per serving may change if servings are adjusted.
3 pounds broccoli rabe or 7 cups broccoli florets
2 tablespoons olive oil
6 cloves garlic, minced
¼ cup reduced-sodium chicken broth
½ teaspoon ground black pepper
¼ teaspoon salt
If using broccoli rabe, remove large leaves and, if necessary, cut stems to 6- to 8-inch-long pieces. In a 6- to 8-quart Dutch oven, cook broccoli rabe or broccoli, half at a time if necessary, in a large amount of boiling water for 3 minutes if using broccoli rabe or 6 minutes if using broccoli florets. Drain well; gently squeeze broccoli rabe if necessary to get it really dry.
In the same Dutch oven, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Carefully add drained broccoli rabe or broccoli florets (the oil will spatter if the vegetables are not drained well); cook and stir for 1 minute. Add broth and cook, uncovered, until all of the broth has evaporated, stirring frequently. Stir in pepper and salt. Serve immediately.