Rapini Cold Salad Recipes

NONNA'S BROCCOLI RAPINI, ITALIAN "SALAD STYLE"

Steps:

• Rinse the rapini and trim off at least 1 inch of the bottom stalk. In a dutch oven pot, fill with about 3-4 inches of water. When water boils, add 1 teaspoon of salt and then the rapini. Cook just until the fork goes into the stem, but do not over cook. Drain.
• Arrange the cooked rapini on a platter. Squeeze liberal amounts of fresh lemon juice and drizzle with EVOO. Add salt and pepper to taste, chili flakes optional.
• Best served if hot or room temperature.

RAPINI COLD SALAD

Steps:

• saute rapini in garlic and oil until soft. bake, grill or fry sausage until fully cooked mix together cut up chunks of sausage, chopped rapini, fresh garlic, olive oil and squeeze lemon juice over. Refrigerate until cool Serve with fresh hard crusted italian bread

BROCCOLI RABE (RAPINI)

Steps:

• Cut an X in the bottom of the stems and place into a large pot, cover with cold water and add in 1 tablespoon salt to the water; bring to a boil over medium-high heat.
• Reduce heat to a low simmer and cook until tender.
• Drain the broccoli rabe over a large colander.
• Using a spoon push the rabe against the colander to release most of the moisture.
• Heat oil and butter in a large skillet over medium heat.
• Add in garlic and saute for 2 minutes.
• Add in the broccoli rabe and saute for about 12-15 minutes or until desired doneness.
• Season with salt and pepper.
• Sprinkle with parmesan cheese to taste if desired.