2 bunches rappini, ends cut off
1 can canillini beans, drained
4 garlic gloves, peeled and crushed
1 pinch red pepper flakes
1 pinch white pepper
2 tablespoons extra virgin olive oil
salt to taste
Cut the rappini in half. Bring large pot of water to a rolling boil, add rappini and simmer for 4 minutes or until stems are tender. Drain. In a large skillet, add olive oil, crushed garlic, red pepper flakes, white pepper and salt. Saute garlic mixture over medium heat until garlic is golden brown. Add canellini beans and saute for 3 minutes. Mix with rapinni and serve.