Cook sautéed Rapini with Chef Mark at Pasta D'Arte

Here's Chef Mark's second cooking class for you, our friends. This time Mark will show you how to prepare a healthy, vegan side dish: sautéed rapini. Rapini or broccoli rabe is a green cruciferous vegetable, with the leaves, buds, and stems all being edible, somewhat resembling broccoli and is particularly associated with mediterranean and Italian cuisine.
Towards the end of this cooking class, Chef Mark turns into Padre Mark, which is fun, but please take his matrimony advice with a grain of salt, since his version appears to include a large, and spicy number of participants bathing in hot olive oil.
If cooking is not on your plate, you can always order Chef Mark's savory, fresh, and safe Italian meals from Pasta D'Arte Trattoria Italiana by calling (773) 763 1181 or online at https://pastadarte.com/order-now-menu...
Here are the highlights for cooking a sauteed rapini dish:
place rapini for about 3 minutes in salted boiling water in a large pot.
for a quick cooling move rapini from boiling water into a colander placed in an ice bath.
to sautée the rapini, heat a splash of extra virgin olive oil in a large pan
sautée in the hot olive oil two fistfuls of shaved garlic, a pinch of crushed chili pepper, a pinch of (kosher) salt, a pinch of black pepper.
allow garlic to become slightly golden brown in the hot olive oil without getting burned.
cut the heat by minimizing the flame under the pan then add the rapini into the pan.
turn the heat back on to finish sautéing the rapini
keep mixing and turning the rapini in the pan avoiding to let it get burned.
...and VOILA! you've just succeeded to cook a nice and healthy rapini side dish! Enjoy!