1preserved lemon4 quarters, pulp discarded, skins rinsed well and diced
Kosher saltto taste, optional
Trim the stems of the broccoli rabe and slice the bunches crosswise into 1-inch pieces. Rinse the broccoli rabe and shake the pieces until they are just barely damp.
Heat the olive oil in a very large skillet or wok. Add the broccoli rabe and the garlic and sauté for 2 or 3 minutes until the broccoli starts to wilt, and is nicely coated with the oil. Add the red pepper flakes and stir, then pour in the broth. Cook, stirring every minute or two for another 5 to 7 minutes, until the broccoli rabe is tender. Add more broth if it evaporates before the broccoli rabe is tender.
Stir in the preserved lemons, and taste to see if additional salt is needed. Serve hot.