Sautéed Rapini with Garlic
- 1 bunch rapini (broccoli rabe), trimmed and cut into pieces (or 1 broccoli cut into florets)
- 1 clove garlic, chopped
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
- In a saucepan of salted boiling water, blanch rapini for 2 to 3 minutes or until al dente. Cool quickly under cold water. Drain.
- In a large skillet, brown garlic and blanched rapini in oil over medium heat for 3 to 5 minutes.