Start by cutting the rapini into 3 inch segments, or you can leave whole if you prefer. Bring a large pot of salted water to a boil.
Add the rapini to the salted water, and cook for about two minutes. Remove and shock the rapini in ice cold water. Drain, and push out any excess water. Set to the side.
Heat a large skillet on medium-low heat. Add the oil and garlic, and let the garlic slowly cook in the oil, to infuse the oil if you will.
After a few minutes, add the rapini, and gently toss in the oil. Season with a bit of salt, toss again, then serve hot.
The result is a perfect balance between the slight bitterness of the rapini, along with the nuttiness, and that great garlic oil. It’s a perfect side dish, and goes perfect with fish, or heck, even mix in some pasta and you will be in great shape. Hope you enjoy.