Rapini and Garlic
Rapini is delicious but has to be cooked a bit to reduce the bitterness. Here’s a simple recipe to do that; featured on Food Network.
- 2 tablespoons extra-virgin olive oil
- 2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
- 1 cup low sodium, no-fat chicken broth
Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth; bring to a boil. Cover and reduce heat to low. Simmer approx. 10 minutes to soften the bitterness of the greens.
6 servings