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.

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