Rapini with Pine Nuts
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 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.