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Blanched and Sauteed Rapini with Chestnuts
By Chef Tom Fraker

Blanched and Sauteed Rapini with Chestnuts

Ingredients
4 bunches Rapini ends trimmed
2 tablespoons unsalted butter
2 tablespoons Extra Virgin Olive Oil
2 cloves Peeled Garlic minced
1 box Melissa's Whole Peeled and Cooked Chestnuts roughly chopped
1/4 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Pepper

Directions
In a large pot of salted boiling water, add the rapini and cook until just tender but still done crisp.

When done, drop immediately in ice water to cool.

Remove from the water and cut into bite-size pieces.

In a large saute pan, melt the butter and heat the oil.

Add the garlic and chestnuts and season with salt and pepper.

Next add the rapini.

Cook until heated through. Adjust the seasonings and serve.