Preparation

• Put two or three large handfuls of the broccoli raab into a 7-quart Dutch oven or similar large pot over medium heat. Add half of the wine, 2 Tbs. of the oil, half of the garlic, and the pepper flakes. Cover and cook until the greens have begun to wilt and there is room to add more, 5 to 7 minutes. Add and wilt more greens, in one or two more batches, until you have added them all. Season with 1 tsp. salt.
• Add the remaining wine, garlic, another 2 Tbs. of the oil, and, if you like, another pinch of pepper flakes. Toss well, cover, and simmer gently over low heat, stirring occasionally, until the greens are very tender, about 40 minutes. Season to taste with salt and serve.