Deal!

Rapini one of my all time favourite veg!

Blanch in a little salted water until stems are tender about two or three minutes
Meanwhile fry some garlic in olive oil with a dash of chili flakes.
When the rapini is done drain and toss in the pan with the garlic and oil.
Serve with a squeeze of lemon.

I'll be having TWO bunches for my dinner and no doubt The Husband and The Boy will look on in disgust!
I was nick named 'Goat Food Eater' at school, I guess it stuck.