Rapini with Sun-Dried Tomatoes and Pine Nuts
1 bunch rapini, about 1 lb or 500 g
3 tbsp olive oil
2 tbsp pine nuts
3 tbsp chopped sun-dried tomatoes
1/4 tsp salt
Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling
salted water, cover and cook rapini until tender, about 4 minutes. Drain
and gently dry.
In same skillet, heat olive oil over medium heat. Toast pine nuts over low
heat until light brown, about 4 minutes. Add cooked rapini and sun-dried
tomatoes and heat.