Sautéed Rapini with Balsamic Vinegar

Ingredients

¼ Cup	Balsamic vinegar	60mL
	Kosher salt
2	Bunches rapini (about 2lbs / 1kg)	2
4	Garlic cloves
3 Tbs	Olive oil	45mL
4	Anchovy fillets	4
¼ tsp	Red pepper flakes	1mL
	Black pepper to taste

Cooking Difficulty

In a small saucepan, boil the vinegar over medium-high heat until reduced by half, about 4 minutes. Set aside.

Bring a large pot of well-salted water to a boil over high heat. Have a large bowl of ice water ready. Blanch the rapini in the boiling water for 3 minutes. Drain it and transfer to the ice water to cool in ice water. Drain well and gently squeeze the rapini to remove excess water. Remove thick stems and thickly slice the rapini crosswise.

Heat the oil in a large skillet over medium heat. Crush and peel the garlic and add to the oil just until the garlic begins to turn golden, 2 minutes; remove and discard the garlic. Add the anchovies, mashing them with the back of a wooden spoon until fragrant, 30 seconds. Add the pepper flakes and cook, stirring constantly, for 5 to 10 seconds. Add the rapini and cook, stirring often, until tender and heated through, 3 to 4 minutes. Drizzle with the vinegar and season to taste with salt and pepper. Transfer to a platter and serve.