Trim stems and tough parts of the rabe. Chop the rest in bite sized pieces.

Fill a sink or large bowl with water. Add the greens and swish around to wash. Lift them out, leaving dirt and grit behind, and place in strainer or salad spinner. Dry until still just damp, not dripping, but with some water clinging to leaves.

Heat a saute pan or large fry pan. Add oil and heat. If desired, add minced garlic (or other seasoning) now, and saute.

Add greens to pan. Stir well to coat with oil. (The easiest way I know is to use tongs.) Continue stirring periodically while the greens cook down, until they are cooked to your taste.