1 Bunch Rapini (about 1 Lb/500 g)
3 Tbsp extra-virgin olive oil
3 cloves garlic, sliced
¼ hot pepper flakes
¼ Tsp salt
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.