Rapini and Garlic (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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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:
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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