You may know rapini as broccoli rabe, that delightfully bitter green you see in the market next to its mild cousin, chard. Blanching the rapini first tames a bit of the bitterness, while the straightforward preparation allows the vegetable to still be its bold self. Serve with roasted or grilled meats, dishes with assertive flavors that will hold up to the greens.

　　

Ingredients

serves 4

　　2 bunches rapini

　　3 tablespoons extra-virgin olive oil

　　3 cloves garlic, thinly sliced

　　Pinch of chile flakes

　　Kosher salt and freshly ground pepper

　　1/2 lemon

　　

Step 1

Wash the greens carefully, plunging each leaf in plenty of cold water and swishing to loosen any dirt or grit. Remove the soft leaves from the tough stems and set aside. Bring a large pot of salted water to a rapid boil. While the water is heating, prepare an ice-water bath to shock the rapini and stop the cooking. When the water has come to a boil, add the rapini and blanch just long enough to set the color and tame the bitterness, not longer than 1 minute. Immediately plunge into the ice bath. When cool, drain the rapini and squeeze dry. Set aside.

　　

Step 2

Heat the oil in a sauté pan over medium-low heat and add the garlic and chile flakes, allowing them to infuse the oil. Keep the heat low enough that the garlic doesn’t color. Add the blanched greens and sauté until the rapini is warmed through but still a little crunchy. Season with salt and pepper, squeeze the lemon over the greens, and serve.

　　Ethan Stowell's New Italian Kitchen