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.
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.