1 bunch rapini (broccoli rabe), trimmed and cut into pieces (or 1 broccoli cut into florets)

1 clove garlic, chopped

2 tablespoons (30 ml) olive oil

Salt and pepper

In a saucepan of salted boiling water, blanch rapini for 2 to 3 minutes or until al dente. Cool quickly under cold water. Drain.

In a large skillet, brown garlic and blanched rapini in oil over medium heat for 3 to 5 minutes.

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