- 2 medium heads rapini/broccoli rabe, trimmed
- 1/4 cup EVOO – Extra Virgin Olive Oil
- 3 cloves garlic, crushed
- 1 tablespoon coarse black pepper
- 1 cup Pecorino cheese, freshly shredded
Heat a few inches of water in a deep skillet. Add salt and cook rapini about 3 minutes. Cold-shock, drain and dry.
Heat EVOO over medium heat with garlic to infuse the oil. Remove the cloves and add pepper to heat in oil. Raise heat a bit to medium-high, add rapini and cook to crisp at edges, 3-4 minutes. Top rapini with lots of cheese and serve.