I always struggle with greens. I do like them but never can choose or figure out how to cook them properly. I haven’t made rapini often but after trying this recipe, I really should! Not only delicious and easy, but healthy too.
One caution – don’t blanch for too long or it becomes soggy. You still want it to be crispy. You can also put it in cold water before adding to the olive oil.
Rapini – Canadian Living
- 1 bunch rapini, (about 1 lb/500g)
3 tbsp (45 mL) extra-virgin olive oil
3 cloves garlic, sliced
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) salt
Trim off tough bottoms about 1/4 inch (5 mm) from base of rapini stalks. In deep skillet of boiling salted water, cover and cook stalks until tender, about 6 minutes; drain and pat dry.
In same skillet, heat oil over medium heat; fry garlic and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini and salt ; heat through.