Serve the rapini as a side dish, over creamy polenta, or as a bruschetta on toasted, crusty bread.
1 bunch rapini (broccoli rabe)
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1 fresh red chili pepper, thinly sliced
Pinch dried red chile flakes
Fresh ground black pepper
Grated fresh Pecorino Romano cheese
Bring a large saucepan of water to a boil with 1 tablespoon kosher salt
Trim off the lower, thick stems of the rapini; cut the remaining green leafy tops and buds into smaller pieces, drop into the boiling water and blanch 30 seconds. Drain and gently squeeze out any excess water.
Heat the olive oil in a saute pan over medium heat. Add the garlic, fresh and dried chili and cook for a minute or so, until sizzling and fragrant (but don't brown the garlic).
Add the rapini to the pan and toss to coat with the garlicky oil. Remove from heat and season with salt and black pepper. Sprinkle with the pecorino.
Serve as a topping for polenta, pasta, or bruschetta.
Recipe by Familystyle Food at https://familystylefood.com/red-chili-rapini-aglio-e-olio/