Home / Recipes / Fruit, Vegetables, & Grains / Sautéed Rapini with Garlic and Red Pepper Flakes

Sautéed Rapini with Garlic and Red Pepper Flakes

Share on Facebook0Tweet about this on TwitterShare on Google+0Share on Reddit0Share on StumbleUpon1Pin on Pinterest7

Sautéed Rapini with garlic and red pepper flakes

This sautéed rapini dish is a great side for a rich stew, pasta with sauce, veal Parmesan, or a slow-cooked pork roast. It would even be perfect between two slices of bread and topped with provolone cheese.

You might find this veggie bitter, but it is a great palate cleanser. Blanching rapini helps to cut some of the bitterness. Sautéed Rapini is not only easy to make, it can be made ahead of time and eaten hot or at room temperature.

Here’s a tip! Most sautéed rapini recipes ask you to slice a clove of garlic very thin. Instead, use a large-hole box grater and grate the garlic into thin pieces – it’s much easier.

Sautéed Rapini with Garlic and Red Pepper Flakes

Sautéed Rapini with Garlic and Red Pepper Flakes

Ingredients

1 large bunch rapini (about 1 pound)
salt
2 tablespoons olive oil
1 large garlic clove, grated on a large-hole box grater
¼ teaspoon red pepper flakes

Instructions

  1. Trim 1-inch off the base of the rapini stems and peel any thick stems with a pairing knife (this will help to make them more tender).
  2. Over high heat, bring a large pot of water to a boil. Salt well and add rapini. Cook until rapini is bright green and slightly wilted, about 2 minutes. Drain rapini and run under cold water. Squeeze dry and set aside.
  3. Heat a frying pan over medium-low heat. Add olive oil, garlic and red pepper flakes. Cook and stir until garlic is just starting to brown, about 3 minutes.
  4. Add rapini and cook until heated through, about 2 minutes. Season to taste with salt and serve.
http://karyosmond.com/sauteed-rapini-garlic-red-pepper-flakes-2/

Tips for Sautéed Rapini:

  • Here’s a great video on how to prep and peel rapini.
  • Rapini can be left whole or chopped into 2-inch pieces.
  • Great tasting additions include anchovies, lemon juice and zest, Parmesan cheese, sun-dried tomatoes, pine nuts, and bacon.
Share on Facebook0Tweet about this on TwitterShare on Google+0Share on Reddit0Share on StumbleUpon1Pin on Pinterest7