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.