Rapini With Vin Cotto

• For the vin cotto
• 1 cup Balsamic vinegar
• 1 tablespoon sugar
• For the rapini
• 1 pound rapini (broccolini), washed
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, peeled, left whole
• 2 peperoncino intero (about 1/4 tsp crushed red pepper flakes, fresh ones!), halved
• generous pinch kosher salt

1. Pour the vinegar and sugar into a small saucepan set over medium heat. Let reduce by a half to a third, 25-30 minutes. Set aside.
2. Set a 6-quart pot of water to boil. When boiling, add the washed rapini and blanch for about 2 minutes. Drain, rinse under cold water, and set aside.
3. Set a cast iron skillet over high heat. Add the olive oil, garlic and peperoncino and let cook/season the oil for a minute or two. Add the blanched rapini (watch out, the oil might spit) and let it sear. After a minute or two, toss carefully. After 3-4 minutes more, remove from heat. The rapini should be tender yet retain a definite crunch.
4. Transfer the rapini, garlic and pepper to a serving platter and pour any remaining oil from the skillet over the veggies. Drizzle generously with the vin cotto. Season with more salt and some pepper if needed and/or you like.
5. Get out some good bread so none of the juices left on your serving platter or plate go to waste!

balsamic vinegar, sugar, rapini, rapini, extra virgin olive oil, garlic, peperoncino, generous

Taken from food52.com/recipes/21748-rapini-with-vin-cotto (may not work)