Rapini with Pine Nuts

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • ¾ lb. rapini
  • 1 Tbsp. olive oil
  • 4 cloves garlic, chopped
  • 2 Tbsp. pine nuts
  • ¼ tsp. salt
  • ¼ tsp. red pepper flakes


  • Rinse rapini well and trim stems. Loosely chop leafy parts and remaining stems, then blanch in 2 quarts boiling water for 2 minutes. Drain well.
  • Heat olive oil in a large skillet. Add garlic and sauté for 1–2 minutes. Add rapini and toss well so that oil and garlic are mixed evenly.
  • Add remaining Ingredients; cook for an additional 2–3 minutes, until rapini is tender.