From Savoring Time in the Kitchen
1 bunch rapini, washed and 3-4 inches of stem cut off
2 garlic cloves, chopped
1/2 teaspoon red pepper flakes
2 tablespoons unsalted butter
1/4 cup extra virgin olive oil
Bring a large stock pot of salted water to boil. Add rapini and cook for 4 minutes. Drain and rinse with very cold water to stop additional cooking. Squeeze out excess moisture. Chop into 2 inch lengths.
In a large sauté pan, over medium-high heat, add 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil. Add chopped garlic and sauté until fragrant and golden, being careful not to burn. Add rapini and cook until butter and olive oil are absorbed, turning frequently. Add another tablespoon of olive oil and continue to sauté until absorbed. Repeat this step.
Add red pepper flakes, salt and pepper and serve immediately.