Wilted Rapini Greens with Radishes  
1 bunch Rapini Greens
2 tablespoons extra virgin olive oil
1/4 cup shallot or red onion, finely diced
1/4 teaspoon orange zest, grated or chopped finely
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon lemon juice or white wine vinegar
4 radishes grated or thinly sliced

Wash and chop the rapini greens, separating the stems from the leaves and set aside. In a large sauté pan over medium-high heat, cook the olive oil, onion, zest, salt, pepper, sugar for about 1 minute to cook the onion slightly. Add the radishes and rapini stems and stir for 1-2 minutes, then add the chopped greens and lemon juice. Stir until the greens are wilted about 1-2 more minutes. Enjoy right away.

 

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