|Rapini||1 1⁄2 Pound (675 Gram / 1 Bunch, Chinese Broccoli)|
|Chopped pancetta/3 slices bacon||3 Ounce (85 Gram, Italian Bacon)|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), thinly sliced|
|Balsamic vinegar||1 Teaspoon|
|Coarsely ground pepper||To Taste|
In a 3 quart (3 1) pot, bring lightly salted water to a boil.
Trim thick stalks from rapini.
Blanch in boiling salted water for 2 minutes.
Remove and cool in an ice bath.
In a large skillet, saute the pancetta in olive oil till crisp.
If using bacon slices do not add olive oil.
Add garlic and saute until soft, not brown.
Add vinegar to saucepan, place rapini in saucepan, and toss until warmed.
Finish with salt and ground pepper.