4 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 bunches rapini (about 2 pounds), bottom 3-4 inches of stems trimmed away
1 cup low sodium, nonfat chicken broth
Heat garlic in EVOO over medium heat in a large skillet until garlic sizzles. Add the rapini, as much as you can fit in pan at a time. Turn and coat with EVOO as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10-12 minutes to soften the bitterness of the greens.