• 2 tablespoons olive oil
• 2 bunches rapini, each stalk cut in half length-wise
• 2 cloves garlic, thinly sliced
• 1 tablespoon fresh ground horseradish
• 1 tablespoon red chili flakes
• 1/4 cup marcona almonds, roughly chopped
• Salt and pepper, to taste
• 2 tablespoons diced quince paste
• Juice of 1 lemon

Heat the olive oil over high heat in a large pan. Add the rapini and quickly sauté – I like to get a little bit of color on the rapini. Once it starts to wilt, about 2 minutes, toss in the garlic, horseradish, chili flakes and almonds and season with salt and pepper. Continue cooking for 2 more minutes, then remove to a large serving platter. Sprinkle with the diced quince paste, give it a drizzle of lemon juice and serve right away.

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