If using broccoli raab, remove large leaves and, if necessary, cut stems to 6- to 8-inch-long pieces. In a 6- to 8-quart Dutch oven, cook broccoli raab or broccoli, half at a time if necessary, in a large amount of boiling water for 3 minutes if using broccoli raab or 6 minutes if using broccoli florets. Drain well; gently squeeze broccoli raab if necessary to get it really dry.

In the same Dutch oven, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Carefully add drained broccoli raab or broccoli florets (the oil will spatter if the vegetables are not drained well); cook and stir for 1 minute. Add broth and cook, uncovered, until all of the broth has evaporated, stirring frequently. Stir in pepper and salt. Serve immediately. Makes 12 (1/2-cup) servings.