Braised Kale Rapini with Sautéed Leeks & Garlic
This healthy, hearty side is tossed with olive oil-kissed garlic and leeks.
1 large bunch kale rapini, trimmed of tough stalks and torn into large pieces
2 teaspoons olive oil
1 leek, coarsely chopped
2 cloves garlic, sliced
1. In a large pot, bring water to a boil. Add the kale rapini and cook about 3 minutes or until just soft.
2. Meanwhile, heat a sauté pan over medium heat. Add olive oil and coat the pan. Add sliced garlic and sauté until garlic softens, about 2 minutes; do not brown. Add leeks and sauté until soft, about 3 minutes.
3. Drain the rapini, removing excess water. Add to the pan and season with salt and pepper to taste. Cook about 2 minutes to allow flavors to combine. Serve immediately.