This recipe makes 4 servings
Discard tough stems and ribs; coarsely chop leaves. Cover and cook in large pot of boiling salted water for 8 to 12 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.).
Cooked with garlic and hot pepper flakes, this vegetarian rapini dish will surely please at the...
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