RAPINI WITH GARLIC AND OLIVE OIL

This easy rapini dish can be served on grilled bread, in pasta with or without Italian sausage, or as a side dish. You can chop it finely and mix it with ricotta to use for ravioli filling.

1 lb. rapini or broccoli rabe (1 large bunch)
3 large cloves garlic, peeled, thinly sliced   
⅓ cup extra virgin olive oil
1 ½ teaspoons Kosher salt
A pinch of chili flakes
Juice 1 lemon (about 2 tablespoons)

Rinse rapini in cold water.  Let water drain off in a colander; leave whatever water remains on the leaves. Cut tips off rapini stems. Strip leaves from stems. Hold stems as a bunch and chop stems thinly. Tear leaves into 2-inch pieces. Put leaves and stems in a wide-bottom pan with sliced garlic. Add olive oil, salt, chili flakes, and ¾ cup of water. Cover and bring to a boil, then reduce heat to medium. Stir leaves to cook evenly. Simmer, with lid ajar, stirring occasionally, until water is evaporated.  Drizzle lemon juice on rapini. Remove lid and allow leaves to sizzle in the oil for a minute at low heat. Do not burn garlic. Or brown it a little, if you wish. Add as drizzle more olive oil to finish.  

@2024 Christopher Lee