Sauteed Rapini
User Reviews
4.8
Sauteed Rapini
Description
This recipe sautés rapini by first gently browning garlic in olive oil, then adding the rapini along with some water to steam and soften the greens. Cooking is short to preserve texture, with occasional stirring and covering to maintain moisture. Salt and optional crushed red pepper add seasoning, enhancing rapini's natural bitterness with subtle heat and savory notes.
The resulting dish combines tender leafy parts with slightly crisp stems, foregrounding the garlic aroma and pepper's warmth. It's an uncomplicated preparation that serves well as a vegetable side to accompany various main dishes, bringing a bright, green note to the plate.
Use fresh rapini and good quality olive oil for best taste. Checking doneness by tasting after 5 to 6 minutes ensures the rapini is neither too hard nor overcooked. The process is adaptable for smaller or larger quantities.
Ingredients
- 1 bunch rapini (washed and trimmed, do not remove the stalks entirely, just tips)
- 3 Tbsp extra virgin olive oil
- 2 large cloves garlic or three smaller cloves
- 3 Tbsp water
- ⅛ tsp salt to taste, sea salt
- ⅛ tsp red pepper flakes or fresh/dried cayenne pepper (optional, crushed
Instructions
- Put the oil, garlic and pepper in a frying pan over medium high heat. Cook until garlic just starts to brown.
- Add the rapini (cut in half if the bunch is really long) along with the water.
- Turn the greens quickly, then cover and sauté for a few minutes, occasionally turning. Add salt to taste. Lower the heat, if necessary.
- Don't overcook the rapini, the stalks should still be a bit firm/crunchy when done; after 5 or 6 minutes is probably when I would first check to see if it's ready. The best way to check is to taste a piece (and check for salt too.)
- Remove from heat when ready.
Notes
- Use fresh, quality rapini and good olive oil for optimal flavor.
- Check doneness by tasting after about 5 to 6 minutes; the stalks should remain slightly firm.
- Adjust heat to avoid burning garlic and to maintain moisture in the greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 108kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 93mg | 4% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1500IU | 30% |
| Vitamin C | 12mg | 13% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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