Bring to a rolling boil in a stockpot:
      16 cups water
      1 1/2 tablespoons salt
Thinly slice the greens, peel the stems, and cut into 1-inch pieces:
      1 bunch broccoli rabe or rapini (1 bunch weighs about 1 pound)
Boil for 2 minutes, then drain and squeeze the moisture out of the leaves. Heat in a large skillet over medium heat:
      2 tablespoons extra-virgin olive oil
Add:
      1 clove garlic, thinly sliced
      1 small red dried chili pepper (optional)
Add the broccoli rabe and cook over medium heat until tender, about 4 minutes. Remove the chili pepper and season with:
      Salt and ground black pepper to taste
Serve hot.