Rapini Braised in Vinegar Recipe

In pot of boiling salted water, blanch rapini until water returns to vigorous boil. Drain; set aside.

In skillet, heat half of the oil over medium heat; fry garlic, bay leaves and salt until garlic is golden, 3 or 4 minutes. Add rapini and toss to coat. Add vinegar and 1/4 cup (60 mL) water; cover and simmer, stirring twice, until liquid is evaporated and rapini is tender and olive green, about 7 minutes. Transfer to serving dish; sprinkle with remaining oil. Serve warm or at room temperature.

Makes 6 to 8 servings.