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Rapini with Garlic
(recipe, Eamon Molloy)
- 1 bunch rapini (washed and cut into 1 inch pieces)
- 3 garlic cloves
- 2 Tbsp. olive oil
- red pepper flakes (optional)
- Bring a large pot of water to boil. Add some salt and place rapini in pot. Blanch for about 2-3 minutes. Drain, then submerge rapini in a bowl of cold water to stop the cooking process. Drain again and set aside.
- Heat the olive oil and garlic in a large saute pan over medium heat until the garlic begins to sizzle. Add red pepper flakes with garlic and oil if desired. Add rapini and turn heat up to medium-high. Stir rapini until heated through and coated with oil and garlic. Turn off heat, season to taste and serve.