GARLIC-SAUTEED RAPINI

This recipe is from Canadian Living magazine. This is the first time I am making rapini. I know is very healthy, however we will see after eating it that is a recipe to stay or a "never-make-again".

Nutritional Info
Per each of 8 servings: about	-
cal	63
pro	2 g
total fat	5 g
sat. fat	1 g
carb	3 g
fibre	2 g
chol	0 mg
sodium	97 mg
% RDI:	-
calcium	8
iron	11
vit A	18
vit C	18
folate	21

• Portion size: 6 to 8

Assertive yet pleasant, rapini looks like thin broccoli with clusters of buds. When cooked and then tossed with garlic, it becomes a truly flavourful dish. You can add more hot pepper flakes to taste.

Ingredients

• 1-1/2 bunches rapini, (about 1-1/2 lb/750 g)
• 3 tbsp (45 mL) extra virgin olive oil
• 4 cloves garlic, minced
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) hot pepper flakes

Preparation

Trim bases of rapini stalks. In large deep skillet of boiling water, cover and cook rapini until stalks are tender, about 2 minutes. Drain and chill in ice water; squeeze and pat dry. Chop coarsely; set aside. (Make-ahead: Refrigerate rapini in airtight container for up to 24 hours.)

In same skillet, heat oil over medium heat; cook garlic, salt and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini; cook, stirring, until hot.

Source : Canadian Living Magazine: September 2008