Sautéed Rapini with Chili and Garlic

March 2, 2015

Servings: 4

Ingredients

1 bunch rapini aka Broccoli Rabe, stems trimmed 2-3 inches from the bottom
2 Tbsp good olive oil
2 cloves garlic minced
1/2 tsp dried chili flakes
1 cup homemade or low-sodium chicken or veggie broth
1 Tbsp red wine vinegar
salt and pepper to taste

Instructions

Chop rapini into 1 1/2 inch pieces, all the way up to the leaves and florets. Place in a colander and rinse well. Spin dry or transfer to a towel to shake out most of the water. Rapini should be mostly dry before cooking.
In a large sautee pan, with deep sides, heat oil to medium. Add in garlic and chilis, stirring for about 30 seconds. Be careful not to burn the garlic, keep heat at medium.
Add rapini and broth, cover and let steam for 5 minutes. Uncover and continue to cook for 2-3 more minutes, or until half of the liquid has evaporated.
Add vinegar and season with a good pinch of salt and pepper. Stir and remove from heat. Serve hot.

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.