1 bunch rapini or broccoli rabe
2 TBSP extra virgin olive oil
4 large garlic cloves, crushed and chopped
1/2 lemon
splash white wine or champagne
salt and pepper
Rinse the rapni and cut the bottom inch or two off the stems, depending on how tough they are. Chop the rapini coarsely and blanch in boiling water for 3-4 minutes. Drain well and set aside.
Heat pan on high heat and add oil. Swirl around the pan and add garlic. As soon as garlic browns, add the greens and saute a couple minutes to brown. Add lemon juice, splash of wine or champagne and salt and pepper. Cook another minute and serve.
2 TBSP extra virgin olive oil
4 large garlic cloves, crushed and chopped
1/2 lemon
splash white wine or champagne
salt and pepper
Rinse the rapni and cut the bottom inch or two off the stems, depending on how tough they are. Chop the rapini coarsely and blanch in boiling water for 3-4 minutes. Drain well and set aside.
Heat pan on high heat and add oil. Swirl around the pan and add garlic. As soon as garlic browns, add the greens and saute a couple minutes to brown. Add lemon juice, splash of wine or champagne and salt and pepper. Cook another minute and serve.
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