Rapini with Sun-dried Tomatoes
2 lbs Rapini
1 Tbsp plus 2 tsp Vera Jane’s Extra-Virgin Olive Oil
2 cloves of garlic, thinly sliced
1 tsp sugar
½ cup sun-dried tomatoes, chopped
2 tsp Aunt Angie's Balsamic Vinegar of Modena
Salt and pepper, to taste
Remove tough ends of rapini and cut remainder into 1½-inch lengths. Rinse and set aside (do not dry). In a saucepan
with lid, heat 1 Tbsp olive oil. Add garlic and cook about 1 minute until golden.
Add rinsed rapini to saucepan, sprinkle with sugar, cover, and cook 5-6 minutes. Toss with sun-dried tomatoes, vinegar, and remaining oil. Season with salt and pepper.