Braised Rapini Garlique

Rapini (also known as broccoli raab) is a wonderful deep green vegetable that looks like a cross between leafy spinach and little heads of broccoli. It has a nutty and bitter flavor with a heartiness that is fantastic with lots of fresh sauteed garlic.
The nutty bitterness of the rapini pairs
 perfectly with a tomato cashew cream pasta

1 bunch fresh Rapini
4 cloves garlic
2 tbsp olive oil
1/4 cup vegetable broth
fresh  ground sea salt
fresh ground black pepper


1. Boil 4 quarts of salted water. (You will use the water to blanch the cleaned rapini for approximately 8 minutes, plunging it into a bowl of ice water and then draining).

2. Rinse the Rapini thoroughly, it tends to hold sandy dirt in the crevices. Trim the longer stems off of each piece, keeping the leafy parts attached to the thinner stems.
3. Follow step 1 to blanch rapini and set aside.

4. Mince 4 cloves of garlic and saute in a deep pan with olive oil for 2-3 minutes. Do not brown the garlic.

5. Place all rapini in pan and slightly turn up the flame. Add vegetable broth and cover.

6. Simmer with lid on for 15 minutes, shaking pan during the cooking process.