Italian Broccoli with Pine Nuts and Garlic

This recipes which is featured in our March 2006 story "How Stars Stay Slim," is from Hollywood Dish by Hollywood caterer and chef Akasha Richardson.

Ingredients

2 bunches (about 2pounds) rapini (also called broccoli rabe, or Italian broccoli), bottoms trimmed and stems peeled
2 teaspoons extra-virgin olive oil
2 cloves garlic, chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1 tablespoon chopped fresh basil
3 tablespoons pine nuts, toasted

Directions

Roughly chop the rapini bunches and drop into a large stockpot of rapidly boiling salted water. Cook for about 1 minute, then drain. Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook for 1 minute. Add the rapini, salt, and pepper and cook an additional 2 to 3 minutes, or until the rapini stems are tender.

Season with salt, pepper, and basil. Garnish with pine nuts.