Rapini

By á-96

Ingredients

• 1 Bunch Rapini (about 1 Lb/500 g)
• 3 Tbsp extra-virgin olive oil
• 3 cloves garlic, sliced
• 1/4 hot pepper flakes
• 1/4 Tsp salt

Preparation

Step 1

1. Trim off tough bottoms about 1/4 inch from base of Rapini stalks. In deep skillet of boiling salted water, cover and cook stalks until tender. About 6 mins. Drain and pat dry.

2. In same skillet, heat oil over medium heat; fry garlic and hot pepper flakes until garlic begins to brown, about 2 mins.

Add Rapini and salt, heat through.

*Variation*
Rapini with Sundried Tomatoes and Pine Nuts: In skillet, toast 2 Tbsp pine nuts over low heat until light brown, 5 mins. Add to pan of cooked rapini along with 3 Tbsp chopped sundried tomatoes. Heat through.