Sautéed Rapini Recipes

SAUTEED BROCCOLI RABE {SAUTEED RAPINI}

Steps:

• Start by washing broccoli rabe under cold running water.Remove all yellow and dull leaves.Trim off the bottoms of the stems to remove tough and fibrous part.If some of the stems are still thick don't cut them off further but split the end with a knife until the stems thins out a bit. This will ensure your greens are cooked evenly.
• If after cleaning and trimming the stalks are still too long, cut them in half. Also chop them coarsely if you plan to use it for pasta.
• In a large pan or a wok add a generous splash of extra virgin olive oil, garlic cloves crushed with a flat knife and a pinch of peperoncino flakes.If you like to feel a strong garlic taste you can slice or chop garlic cloves instead of just using as whole.Let cook until garlic starts to become fragrant.
• Add broccoli rabe and cover the pan with a lid.Saute over medium heat for about 5 minutes occasionally giving them a turn.
• Add salt, lower the heat and continue cooking for another 5 minutes.Sauteed rapini are done when the stalks still have a crunch to them.
• Serve as a side dish or add to pasta, polenta, farinata and sandwiches.

SAUTéED RAPINI RECIPE

Steps:

• Wash and trim the ends off of one bunch of fresh rapini. Heat a large saucepan to medium-high heat. Add 2 tsp olive oil, 1 clove minced garlic, 1/4 tsp Italian seasoning and 1/8 tsp of chili flakes (optional). Sauté for 1 minute.
• Add the washed and trimmed bunch of rapini to the saucepan. Add 1/2 cup of water and cover with a lid to steam for about 5 minutes.
• Remove lid. Rapini should be wilted. Mix rapini with garlic and chili flakes. Let simmer for another 5 minutes with the lid off so the water can evaporate. Remove from heat and serve when stalks of the rapini are softer but not mush. A fork should be able to go through the stalk easily.