Ingredients

1 large bunch rapini (about 1 pound)
2 tablespoons extra-virgin olive oil
3 garlic cloves, coarsely chopped
1/4 teaspoon crushed red pepper flakes (optional)
salt and pepper

Cooking Instructions

Trim the ends of the rapini and discard any yellow or withered leaves. Using a vegetable peeler or paring knife, peel the bottom sections of the thicker stems. Cook the rapini in a large pot of salted boiling water until crisp-tender (about 2 minutes.) Drain and transfer to a bowl of ice water to cool. Drain again and pat dry with a kitchen towel to remove as much excess water as possible.

Heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper flakes and cook for about 1 minute. Add the rapini and cook until heated through (about 5 minutes.) Season with salt and pepper to taste and serve immediately.

Makes 4 servings

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recipe courtesy of elliemay.com