Olive Oil and Garlic Sautéed Broccoli Rabe

1 Trim off about 4 inches of the thick stems from the bottom of the broccoli rabe (see these photo steps). Cut the remaining green leafy tops and buds into 3-4-inch long pieces.
2 Pile the broccoli rabe in a large (10-12-inch) skillet. Sprinkle with ½ teaspoon salt and pour in the water. Cover the pan and place over medium-high heat. Cook 5 minutes to steam the greens. 
3 Uncover the pan. Stir in the olive oil, garlic, and red pepper. Continue cooking 1-2 minutes, until the garlic smells fragrant and all the water is evaporated.
4 Remove from the heat. Sprinkle the cheese over and drizzle with as much additional olive oil as you like. Serve warm or at room temperature.