Sautéed Rapini with Chili and Garlic

 Sautéed Rapini with Chili and Garlic

Sautéed Rapini with Chili and Garlic

The Italians LOVE their rapini, and if you can appreciate a bitter green (they are quite bitter) then this recipe could become a new favorite.  It’s definitely one of my new loves 🙂

Typically rapini is blanched before sauteeing, but I’m not a fan of this extra step because all those health boosting nutrients (vitamins A, B, C, K, calcium, iron, magnesium, potassium, zinc and even some omega 3 fatty acid…just to name a few) are leached into that cooking water and lost forever.

This quick method retains the goodness, both in nutrition and flavour.

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