SAUTéED RAPINI WITH GARLIC AND CHILE

Serves 4.

The amount of oil called for in this recipe might shock you, but it's necessary to get the rapini nicely sautéed and coated in all the flavors. If you don't want to end up eating all that oil, you can remove the rapini from the pan with tongs, leaving the oil behind. Or you can serve it all together and let the olive oil pool beneath the rapini on the plate. You could also turn this into a main dish by tossing in some cooked orecchiette or penne pasta for a beautiful sauce, to serve with or without grated cheese. Adapted from Suzanne Goin, "Sunday Suppers at Lucques"

• 11/2lb. rapini or broccoli rabe, ends trimmed

1/2c. extra-virgin olive oil, divided

• 3 cloves garlic, thinly sliced

• 2 shallots, thinly sliced

• 1 tsp. fresh thyme leaves

• 1 chile de arbol, thinly sliced on the diagonal, or1/4tsp. crushed red pepper flakes

• Kosher salt and freshly ground black pepper

Directions

Bring a large pot of heavily salted water to a boil.

Blanch the rapini or broccoli rabe a couple of minutes in the rapidly boiling water, until just tender and al dente. Drain, and cool on a platter or baking sheet.

Heat a large sauté pan over high heat for 2 minutes. Pour in1/4cup olive oil, and add the garlic, shallots, thyme and chile. Cook a few minutes, until the shallots are translucent. Add the rapini and 1 teaspoon salt. Stir well, coating the rapini with the other ingredients and bathing it in the oil. Drizzle the remaining1/4cup oil over the rapini, and sauté 2 minutes, tossing often. Sprinkle another teaspoon salt and a pinch of black pepper over the rapini, toss, taste for seasoning and serve.

Nutrition information per serving:

Calories 320 Fat 27 g Sodium 65 mg

Carbohydrates 16 g Saturated fat 4 g Calcium 140 mg

Protein 6 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 3 vegetable, 5½ fat.