Vs cup extra-virgin olive oil
2 hunches broccoli rube, ends trimmed
Salt
1 clove garlic, peeled
2 bay leaves
1/3 cup dry white wine
Freshly ground black pepper

1. Heat 2 tbsp. of the oil in a large saute pan over medium heat. Rinse broccoli rube under cold running water and add to pan. Season to taste with salt, cover, and cook for 10 minutes, stirring occasionally to keep broccoli from sticking to pan.

2. Drain most of the accumulated liquid from the pan, then add garlic, bay leaves, wine, and remaining oil. Season to taste with salt and pepper. Reduce heat to medium- low and continue to cook until the liquid has evaporated and broccoli rube is tender, about 20 minutes more. Remove and discard bay leaves before serving.