Rapini or rape are the greens of turnips, It is referred to broccoli rabe in itâ€™s southern Italian dialect.
1 1/2 lb. rapini (broccoli-rabe) trimmed of heavy stalks and washed
1 T kosher salt
4 T extra virgin olive oil
4 large cloves garlic, peeled and chopped
salt and freshly ground black pepper
1 lb. pasta of your choice
red chili peppers
Cut the rapini in 2-inch pieces and place it in a bowl of cold water, allowing it to soak for about 30 minutes. Heat enough water to cover the rapini in a large pot, add the kosher salt, bring to a boil and add the rapini. Cook for about 8 to 12 minutes until tender but not too soft. Drain the rapini in a colander and gently squeeze out the excess water.
Meanwhile, cook the pasta al dente.
Place the olive oil in a large sauté pan and gently sauté the garlic until very lightly golden, about 2 minutes. Add the rapini to the pan, mix well, cover and let simmer for about 5 minutes, stirring often.
Drain the pasta well, mix with the rapini and turn onto a serving platter. Serve with hot chili peppers and lemon wedges.