I have done it exactly the same way I do broccolli rabe. You can steam for just a bit with some water in a covered pan but then cook that off. Add olive oil, chile flakes, and thin sliced garlic. Season with s&p at the end.
I do it the other way around: first sautee in oil with garlic and whatever seasoning you want, then add a Tbsp or two of water and immediately cover to pan-steam until all water is absorbed (a few mn).
roasted in a 400 degree oven with whole garlic cloves, evoo and s&p...easy, easy and takes 10 minutes or lightly blanched then sauteed with fresh breadcrumbs, butter, evoo and lots of garlic...s&p, of course