This sautéed rapini dish is a great side for a rich stew, penne pasta with tomato sauce, roasted vegetable pizza It would even be perfect between two slices of bread and topped with cashew cheese.
You might find this veggie bitter, but it is a great palate cleanser, which is why it pairs really well with rich dishes. Blanching rapini helps to cut some of the bitterness. Sautéed Rapini is not only easy to make, it can be made ahead of time and eaten hot or at room temperature.
Garlic and a little spice pair very well with dark greens – including broccoli, kale, and rapini But it’s super important to saute the garlic and red pepper flakes very slowly in olive oil over low heat. You want to break down the garlic so it melts into the oil and flavours it, rather than cook it too quickly and burn it.
Here’s a tip! Most sautéed rapini recipes ask you to slice a clove of garlic very thin. Instead, use a large-hole box grater and grate the garlic into thin pieces – it’s much easier.
Sautéed Rapini with Garlic and Red Pepper Flakes
- 1 large bunch rapini about 1 pound
- 2 tablespoons olive oil
- 1 large garlic clove grated on a large-hole box grater
- ¼ teaspoon red pepper flakes
- Trim 1-inch off the base of the rapini stems and peel any thick stems with a pairing knife (this will help to make them more tender).
- Over high heat, bring a large pot of water to a boil. Salt well and add rapini. Cook until rapini is bright green and slightly wilted, about 2 minutes. Drain rapini and run under cold water. Squeeze dry and set aside.
- Heat a frying pan over medium-low heat. Add olive oil, garlic and red pepper flakes. Cook and stir until garlic is just starting to brown, about 3 minutes.
- Add rapini and cook until heated through, about 2 minutes. Season to taste with salt and serve.
- Rapini can be left whole or chopped into 2-inch pieces.
- Great tasting additions include lemon juice and zest, olives, sun-dried tomatoes, pine nuts, toasted sliced almonds.