1 bunch DOLE® Rapini, ends trimmed and rinsed
1 tablespoon olive oil (15 mL)
2 to 3 large garlic cloves, minced
½ teaspoon dried oregano, crushed (2.5 mL)
¼ teaspoon crushed red pepper (1 mL)
Salt, to taste

Cook rapini in boiling, salted water in large saucepot 2 to 3 minutes or until just tender; drain. Rinse with cold water, coarsely chop and drain again.

Heat oil in same saucepot. Add chopped rapini, garlic, crushed red pepper and oregano; cook stirring 3 to 4 minutes. Season with salt, to taste.