Braised Broccoli Rabe

1 to 1½ pounds broccoli rabe
¼ cup plus 1 tablespoon extra-virgin olive oil
4 cloves garlic, peeled and smashed
¼ teaspoon salt, plus more to taste
¼ cup water
Crusty artisan bread

1. Cut 1-inch from the bottom of the broccoli rabe. Split any tough large stems lengthwise in half. Rinse, then soak in a large bowl of cold water.
2. In a large pot, heat ¼ cup oil over medium heat, add the garlic and cook for 30 seconds. Pull the rabe from the water, gently shake and add it to the pot. Stand back, as the water and oil may spat. Stir the rabe to cover in the oil. Add the salt. Pour in the water, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes. Uncover and simmer for another 5 minutes, or until most of the water has evaporated. Add more salt to taste. (Seasoning the broccoli rabe is an important step to making it really taste good.) Top with the remaining tablespoon olive oil. Serve with slices of crusty bread. Serves 4. –Jill Santopietro to The Boston Globe.