Sauteed Rapini
So I’m always looking for new vegetable to try whether they’re the ones that used to make me cry when my mother served them when I was little or if in the past I just didn’t like them. I’m ashamed to admit that Rapini fell into this category. My father loves Rapini so my mother would make it as a side for dinner and boy oh boy was it bitter. I have discovered a technique that makes it insane. I would describe Rapini as a cross between asparagus and broccoli with a slight bitter edge that is actually delicious when prepared properly.
Serves 4
1 bunch Rapini
1 tbsp extra virgin olive oil
2 cloves garlic, crushed
Salt
Pepper
– To prepare the Rapini trim the edges, like half an inch off the bottom and soak in water for 15 minutes (like you do with every other leafy vegetable I have talked about!).
– Bring enough water to submerge the rapini in to a boil in a deep skillet; season the water with salt.
– Boil the Rapini for 2 minutes and then strain.
– Wipe the pan dry with a paper towel, be careful not to burn yourself.
– Return the dry pan to the heat and add the olive oil, when the oil is hot add the garlic and sauté for about 30 seconds, careful not to burn the garlic.
– Add the Rapini to the pan with the oil and garlic, season with salt and pepper.
– Drop the heat to low and cook for about 5 minutes.
– Serve immediately or at room temperature.