My favorite way to cook broccoli raab is to saute in olive oil with garlic and a little crushed red pepper. Many vegetables can be cooked this way such as spinach, arugula, mustard greens, etc. If the broccoli raab has thick stems, the stems should be peeled to remove the tough outer skin of the stem. Take a stem, make a fresh cut at the bottom, and pull back the outer skin, sort of like peeling celery or rhubarb. Pull up to the first group of leaves, if some of the lower leaves come off, that's OK. The lower leaves tend to be tough, also. The smaller stems probably don't need to be peeled. Cut the stem and leaves into managable pieces, 4"-5", or smaller. Wash in a sink of cold water by letting the broccoli raab soak for a few mintues. (You could wash first, and then trim. It doesn't matter.) The dirt will sink to the bottom. Drain in a colander but don't spin, the small amount of water still clinging to the leaves will help the broccoli raab steam a little. Heat a couple of tablespoons of olive oil in a pan, add garlic slices or chunks, and cook until they just start to color. Add the broccoli raab, some salt, and crushed red pepper to taste. Toss the broccoli raab as it cooks, it will wilt fairly quickly. Saute until tender, if there is too much liquid, turn up the heat to let it cook off. I have discovered that cooking with really fresh produce reduces the amount of cooking time considerably with some vegetables, and this is one of them! So watch carefully so that you don't over cook, the broccoli raab could turn to mush! (Which I have done!)