Servings: 4 to 6
Think of this as the Italian version of “potlikker” greens—broccoli raab, simmered on the stovetop with lots of garlic, wine, extra-virgin olive oil, and spicy pepper flakes. The dish actually tastes even better when made ahead and gently reheated; that gives the flavors more time to meld. Serve this hearty side dish with roast pork or steak, or make it a main course by topping it with a fried egg and putting some toasted rustic bread on the side.
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