Cooked Rapini with Chili and Garlic

Serves 4

Ingredients:

• 1 bunch rapini
• 4 tablespoons olive oil
• 3 cloves of garlic, peeled
• big pinch of chili flake
• salt

Instructions:

Place the bunch of rapini on a cutting board, aligning it parallel to the edge of the board. Starting at the root end, cut the stalks into 1/4" pieces, moving your way up to the leaves and the buds. Once the rapini is chopped wash it in a big bowl of water, swishing vigorously, then pull out the rapini and place in a dry bowl, it's ok to have water still clinging to the greens.

Heat a wide pot over medium high heat, add the olive oil and sliced garlic, cook for 1 minute. Add the chili flake, followed by the wet greens and salt, stir a few times then let the greens cook until the water has almost evaporated. Taste the greens for tenderness, if they need more time, add 1 cup of water and continue to cook, stirring occasionally. Repeat the process again once the water has almost evaporated- taste for tenderness and add more water if needed. 

Once the greens are cooked, you can add them to pasta sauces or soups in the last minute of cooking. They are delicious on their own as well.