Makes 4 servings

2 bunches rapini, also known as broccoli raab

3 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

Pinch of chili flakes

Kosher salt and freshly ground pepper

1/2 lemon

1. Wash the greens carefully, plunging each leaf in plenty of cold water and swishing to loosen any dirt or grit. Remove the soft leaves from the tough stems and set aside.

2. Bring a large pot of salted water to a boil. While the water is heating, prepare an ice-water bath to shock the rapini and stop the cooking. When the pot of water has come to a boil, add the rapini and blanch just long enough to set the color and tame the bitterness, not longer than 1 minute. Using tongs remove the rapini from the boiling water and immediately plunge it into the ice bath. When cool, drain the rapini and squeeze dry. Set aside.

3. Heat the oil in a saute pan over medium-low heat and add the garlic and chili flakes, allowing them to infuse the oil. Keep the heat low enough that the garlic doesn't color. Add the blanched greens and saute until the rapini is warmed through but still a little crunchy. Season with salt and pepper, squeeze the lemon over the greens and serve.

From "Ethan Stowell's New Italian Kitchen," by Ethan Stowell with Leslie Miller.