Ingredients
2 tablespoons olive oil
2 bunches rapini, each stalk cut in half length-wise
2 cloves garlic, thinly sliced
1 tablespoon fresh ground horseradish
1 tablespoon red chili flakes
1/4 cup marcona almonds, roughly chopped
Salt and pepper, to taste
2 tablespoons diced quince paste
Juice of 1 lemon
Directions
Heat the olive oil over high heat in a large pan. Add the rapini and quickly sauté – I like to get a little bit of color on the rapini. Once it starts to wilt, about 2 minutes, toss in the garlic, horseradish, chili flakes and almonds and season with salt and pepper. Continue cooking for 2 more minutes, then remove to a large serving platter. Sprinkle with the diced quince paste, give it a drizzle of lemon juice and serve right away.
