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2 pounds rapini
1/4 cup olive oil
4 garlic cloves, minced
Water for moisture
Salt and pepper to taste
Clean the rapini as you would other greens, removing the bottom portion of the stems which appear tough. Cut into 4-inch lengths. Heat the oil in a large sauté pan over medium-high heat. Add the garlic and sauté until slightly softened, about 1 minute. Add the rapini, just enough water to add moisture to the bottom for cooking, the salt and pepper. Cover and simmer until desired tenderness, about 40 minutes to my taste; adding extra water if needed. Remove the lid and allow the water to evaporate. Serve hot or room temperature.
Notes: Sometimes the stems are tougher than other times depending on the age of the rapini. They can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. Crushed red pepper would be a good addition if you like hot foods.
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