Trim the broccoli rabe of any wilted leaves or yellowed bits. Chop roughly. The flowers are good to eat.

Place pan over medium heat. Add enough olive oil to generously coat pan bottom. Add garlic and greens. Season with the oregano, salt, pepper, and red pepper flakes. Cover the pan, removing it every few moments to give everything a good stir. Greens should be cooking down at a gentle sizzle, not frying madly. If the greens are browning and the pan is going dry, turn the heat down and add a little water.

By about the six minute mark the greens should be cooked down and near done. Cooking time will depend on your stove, pan, and personal preference, so taste some broccoli. If it’s tender to the bite, tip in the Parmesan cheese. Stir vigorously. If not, cook a few more minutes.

Broccoli rabe with Parmesan cheese may be served with rice, potatoes, over pasta, as side vegetable, or used to make a sandwich (try it!). It also makes a fine soup base.

Any leftovers may be stored in a lidded container and refrigerated up to five days. Freezing is not recommended.

Notes:

Greens like chard, turnip greens, or beet tops would also work in this recipe. Other cheeses would work, too. Try to use cheeses that hold their shape in heat, as melting, normally welcome, creates a mess here.