Rapini and Garlic

  • Level: Easy
  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 6 servings
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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


  1. 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.

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