2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
1 cup low-sodium, no-fat chicken broth
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.