Ingredients:
- 1 bunch rapini
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) chopped garlic
- ½ teaspoon (2.5 ml) chili flakes
- Salt and pepper
Method:
Bring a large pot of salted water to a boil over high heat. Cut the woody ends off of the rapini.
Add the rapini to the water and cook until bright green and crisp-tender, 2-3 minutes.
Drain the rapini onto a tea towel-lined tray.
In a large skillet over medium heat, warm the olive oil.
Add the garlic, chili flakes, and rapini. Sauté for 1-2 minutes.
Reduce the heat, cover the pan, and cook 3 minutes more.
Season with salt and pepper and serve immediately.