Sauteed Rapini with Garlic and Chile

• 1 1/2 pounds rapini, ends trimmed
• 1/2 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 2 shallots, thinly sliced
• 1 teaspoon thyme leaves
• 1 chile de arbol, thinly sliced on the diagonal
• Kosher salt and freshly ground black pepper

1. Bring a large pot of heavily salted water to a boil.
2. Blanch the rapini a couple of minutes in the rapidly boiling water, until just tender and al dente.
3. Drain, and cool on a platter or baking sheet.
4. Heat a large saute pan over high heat for 2 minutes.
5. Pour in 1/4 cup olive oil and add the garlic, shallots, thyme, and chile.
6. Cook a few minutes, until the shallots are translucent.
7. Add the rapini and 1 teaspoon salt.
8. Stir well, coating the rapini with the other ingredients and bathing it in the oil.
9. Drizzle the remaining 1/4 cup oil over the rapini, and saute 2 minutes, tossing often.
10. Sprinkle another teaspoon salt and a pinch of black pepper over the rapini, toss, and taste for seasoning.

rapini, extravirgin olive oil, garlic, shallots, thyme, arbol, kosher salt

Taken from www.epicurious.com/recipes/food/views/sauteed-rapini-with-garlic-and-chile-391040 (may not work)