Rapini

Photo by Krista B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1 Bunch Rapini (about 1 Lb/500 g)

  • 3 Tbsp extra-virgin olive oil

  • 3 cloves garlic, sliced

  • ¼ hot pepper flakes

  • ¼ Tsp salt

Directions

1. Trim off tough bottoms about 1/4 inch from base of Rapini stalks. In deep skillet of boiling salted water, cover and cook stalks until tender. About 6 mins. Drain and pat dry. 2. In same skillet, heat oil over medium heat; fry garlic and hot pepper flakes until garlic begins to brown, about 2 mins. Add Rapini and salt, heat through. *Variation* Rapini with Sundried Tomatoes and Pine Nuts: In skillet, toast 2 Tbsp pine nuts over low heat until light brown, 5 mins. Add to pan of cooked rapini along with 3 Tbsp chopped sundried tomatoes. Heat through.


Nutrition

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