|3 tbsp||extra-virgin olive oil|
|3 cloves||garlic, sliced|
|1/4 tsp||hot chili pepper flakes|
|1/4 tsp||salt (optional)|
Trim off tough bottoms about 1/4 inch (5 mm) from base of rapini stalks. In deep skillet of boiling salted water, cover and cook stalks until tender, about 6 minutes; drain and pat dry.
In same skillet, heat oil over medium heat; fry garlic and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini and heat through.
Make 4 servings.
Nutrient analysis: 130 calories; 4 g protein; 10 g fat; 6 g carb; 396 mg sodium