Ingredients
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1 bunch rapini, about 17 -1/2 ounces
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3 tablespoons McEvoy Ranch Extra Virgin Olive Oil
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3 or 4 cloves of garlic
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1 serrano chile or a large pinch of chile flakes
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Sea salt and freshly ground black pepper
Instructions
Trim the rapini stems at the base; I usually cut off about 1 inch or so and drop the rapini into a sink of cold water and swoosh it around.
Pull out pieces, cut off the thicker stems and toss the leaves and florets into a colander. Slice the stems into ½ inch pieces.
In a large saucepan with a lid, heat the olive oil over medium heat and add the garlic and the whole chile. Lower the heat and cook gently, stirring from time to time.
As soon as the garlic begins to color, add the rapini stems and season with salt. Cook, stirring, until they render their liquid, about 3 minutes.
Add the rest of the rapini and the chile flakes, if using. Stir until the rapini begins to wilt, then cover and cook over low heat until the rapini is soft, about 10 minutes.
Check the seasoning and remove the whole chile before serving. A big drizzle of extra virgin olive oil and a squeeze of lemon completes the dish perfectly. We might want to add a healthy grating of Parmesan - just in case! Enjoy!
