Broccoli di Rape

BROCCOLI DI RAPE ALL'AGLIO E PEPERONCINO
Bitter Broccoli with Garlic and Peperoncino

2 lbs. bitter broccoli
peperoncino
2 cloves garlic
8 tbs. extra-virgin olive oil
salt
pepper

Wash the broccoli, discard the larger stems and leaves, and put them in cold water. Sauté the garlic and peperoncino in 6 tbs. oil in a large skillet. Remove garlic when brown. Remove the broccoli from the water but do not dry. Place in the warmed skillet and cook over a low flame. Let cook until tender but still crisp. Add salt and serve.