Broccoli Rabe with Garlic and Romano

Serves 4-6

2 lb broccoli rabe, tough stems peeled
1/4 C extra virgin olive oil

5 cloves garlic, coarsely chopped
6 T freshly grated pecorino Romano

Cook the broccoli rabe for 2 minutes in a large pot of salted, boiling water.  Drain and transfer to an ice water bath.  Drain again and pat or gently squeeze dry (important).  Heat the olive oil in a large skillet over medium heat.  Add the garlic and saute till fragrant and starting to brown, 1-2 minute.  Add the broccoli rabe and saute until heated, 4 minutes.  Remove from the heat.  Sprinkle 4 T romano, salt and pepper and toss. Transfer to a serving dish and sprinkle with the remaining cheese.