Recipe
1. Cut the bottom inch of the stems of the rapini (or from where it looks woody). Cut the bunch in half. Wash the rapini in a colander and transfer them to a deep pan. Leave as much water on them as possible, don't shake off the excess water after rinsing.
2. Move the pan to a stove on medium-high heat. Add in a pinch of salt and stir.* Partially cover the pan and allow the rapini to steam for about 5-7 minutes. Halfway through the cooking time, rotate the rapini in the pan, making sure to bring the rapini from the bottom of the pan to the top and vice versa.
3. When the rapini have finished steaming, they will be a deep green, wilted and the stems will be more tender. Strain out the excess water and place the rapini back in the pan.
4. Put the pan back on the stove at medium-high heat and add the extra virgin olive oil. When the oil starts sizzling, add in the garlic, salt and black pepper (about 1/2 tsp each), chili flakes (optional).
5. Cook for about 5 minutes, stirring occasionally. Don't brown the garlic.
Enjoy :)
Notes
*When buying rapini, choose ones that are a deep green, have plenty of broccoli heads and where the stems are thin and not cracked.
*Adding a pinch of salt while the rapini are steaming helps them to maintain their vibrant green colour.
