Rapini With Vin Cotto

1. 1

   Pour the vinegar and sugar into a small saucepan set over medium heat. Let reduce by a half to a third, 25-30 minutes. Set aside.

2. 2

   Set a 6-quart pot of water to boil. When boiling, add the washed rapini and blanch for about 2 minutes. Drain, rinse under cold water, and set aside.

3. 3

   Set a cast iron skillet over high heat. Add the olive oil, garlic and peperoncino and let cook/season the oil for a minute or two. Add the blanched rapini (watch out, the oil might spit) and let it sear. After a minute or two, toss carefully. After 3-4 minutes more, remove from heat. The rapini should be tender yet retain a definite crunch.

4. 4

   Transfer the rapini, garlic and pepper to a serving platter and pour any remaining oil from the skillet over the veggies. Drizzle generously with the vin cotto. Season with more salt and some pepper if needed and/or you like.

5. 5

   Get out some good bread so none of the juices left on your serving platter or plate go to waste!

* Per serving · 4 servings · Values may vary.