Rapini and Garlic
For a complete meal, serve with Gran’pa Emmanuel’s Macaroni with Sausage and Cannellini and Three Color Salad: Insalata Tri Colore.
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 bunches rapini (about 2 pounds), bottom 3-4 inches of stems trimmed away
- 1 cup low sodium, nonfat chicken broth
Heat garlic in EVOO over medium heat in a large skillet until garlic sizzles. Add the rapini, as much as you can fit in pan at a time. Turn and coat with EVOO as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10-12 minutes to soften the bitterness of the greens.