| Prep | Cook | Ready in | Servings | |
| 5 min | 10 min | 15 min | 2 |
| 450 gm | Rapini, broccoli raab, raw (washed with tough stems and stalks trimmed) |
| 4 clove(s) | Garlic (chopped) |
| 2 tsp | Hot pepper (chili) flakes (kochukaru (chili peppers)) |
| 2 tbsp | Extra virgin olive oil |
| 1 tbsp | Sea salt |
1. Cut the stalks and leaves of the broccoli rabe into 2-inch pieces.
2. Blanch rapini pieces in salted boiling water for 2 minutes. Drain well.
3. In a skillet, heat olive oil over medium-high heat.
4. Add garlic and cook for 1-2 minutes, making sure it does not burn.
5. Add rapini, kochukaru (chili pepper) and cook for 3-4 minutes.
6. Season with sea salt and pepper to taste.
| Vegetables | 6.4 |
