2 bunches rapini
2 TBS olive oil

1. Wash and drain the rapini. Pat the leaves dry with a towel to remove excess moisture. Cut the rapini into 1-2" lengths and set aside.

2. Place the oil in a large frying pan. Heat the oil over medium heat. Carefully, with a slotted spoon, add the potstickers to the hot oil so they are sitting flat with the seam side up. Use a splatter screen to cut down on spatters if you have one. Cook the potstickers over the medium heat until their bottoms are browned. Do NOT stir or turn them until they are browned. Once they have browned, use the spoon to to turn them onto their sides.

3. Place the rapini over the potstickers. Pour the teriyaki sauce over the rapini. Cover and cook for 5-7 minutes until the rapini is wilted, stirring once or twice.

   *Jeff uses potstickers bought in bulk at Costco, taking out what he needs depending on how many are expected at the table that night.
   **Jeff hasn't found a store bought sauce he likes yet, but a busy farm gets in the way of making everything from scratch. So to save time, he buys extra sauce from one of his favorite Teriyaki restaurants.