- 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 2 bunches rapini
- 1 cup fat-free low-sodium chicken broth
Directions See How It's Made
- Trim away bottom 3 or 4 inches of rapini stems.
- Heat oil and garlic over medium heat in large skillet until sizzles.
- Add as much rapini as possible.
- Turn to coat with oil as greens wilt.
- Add broth and bring to a boil.
- Cover and reduce heat to low.
- Simmer 10-20 minutes.