Ingredients

4 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
1 cup low sodium, no-fat chicken broth

Directions

Heat garlic in oil over medium heat in a
large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and
coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to
12 minutes to soften the bitterness of the greens.