Rapini with Garlic, Chile, and Lemon

• 2 bunches rapini
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• Pinch of chile 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.
2. Remove the soft leaves from the tough stems and set aside.
3. Bring a large pot of salted water to a rapid boil.
4. While the water is heating, prepare an ice-water bath to shock the rapini and stop the cooking.
5. When the 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.
6. Immediately plunge into the ice bath.
7. When cool, drain the rapini and squeeze dry.
8. Set aside.
9. Heat the oil in a saute pan over medium-low heat and add the garlic and chile flakes, allowing them to infuse the oil.
10. Keep the heat low enough that the garlic doesnt color.
11. Add the blanched greens and saute until the rapini is warmed through but still a little crunchy.
12. Season with salt and pepper, squeeze the lemon over the greens, and serve.

rapini, extravirgin olive oil, garlic, chile flakes, kosher salt, lemon

Taken from www.epicurious.com/recipes/food/views/rapini-with-garlic-chile-and-lemon-383891 (may not work)