RAPINI RECIPE

Our family Rapini Recipe and the only one you'll ever need.

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Slice the ends of the stems off the entire bunch of rapini.
Take any large ones and split it into two.
Use a knife to peel back any tough fibers on larger stems all the way around.
Fill a sink with cold water and put the rapini in. Use your hands to submerge it and shuffle it around a bit.
If you want to use the garlic only to season/flavour the oil/rapini:
Add some olive oil to a skillet with the garlic cloves over medium heat. Sautée, stirring often, a few minutes until starting to brown. Remove from the pan and then continue with the rest of the instructions (not adding any more garlic).
If you want the garlic to be part of your final dish
continue onto the next step.
Heat a non-stick skillet with a tight fitting lid over medium heat.
Working in batches, take the rapini out of the water and lightly shake being sure to keep some of the water on the rapini and transfer to the hot skillet. The skillet should sizzle.
Add the garlic, put the lid on and allow the water to steam the rapini until it is cooked through and wilted, about 5-10 minutes, opening the lid and flipping occasionally.
Season with olive oil, salt, pepper, and chili flakes, if using. Stir a few more minutes watching closely so nothing burns. The rapini should be soft and tender. Transfer to a bowl and serve immediately.