Sauteed Rapini with Garlic and Chile

1. 1

   Bring a large pot of heavily salted water to a boil.

2. 2

   Blanch the rapini a couple of minutes in the rapidly boiling water, until just tender and al dente.

3. 3

   Drain, and cool on a platter or baking sheet.

4. 4

   Heat a large saute pan over high heat for 2 minutes.

5. 5

   Pour in 1/4 cup olive oil and add the garlic, shallots, thyme, and chile.

6. 6

   Cook a few minutes, until the shallots are translucent.

7. 7

   Add the rapini and 1 teaspoon salt.

8. 8

   Stir well, coating the rapini with the other ingredients and bathing it in the oil.

9. 9

   Drizzle the remaining 1/4 cup oil over the rapini, and saute 2 minutes, tossing often.

10. 10

    Sprinkle another teaspoon salt and a pinch of black pepper over the rapini, toss, and taste for seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.