Nonna'S Broccoli Rapini, Italian "Salad Style" - cooking recipe

Ingredients

1 bunch broccoli rapini
fresh lemon
extra virgin olive oil
salt
chili flakes (optional)

Preparation

Rinse the rapini and trim off at least 1 inch of the bottom stalk. In a dutch oven pot, fill with about 3-4 inches of water. When water boils, add 1 teaspoon of salt and then the rapini. Cook just until the fork goes into the stem, but do not over cook. Drain.
Arrange the cooked rapini on a platter. Squeeze liberal amounts of fresh lemon juice and drizzle with EVOO. Add salt and pepper to taste, chili flakes optional.
Best served if hot or room temperature.