Rapini With Garlic Chili Flakes Recipes

SAUTéED RAPINI RECIPE

Steps:

• Wash and trim the ends off of one bunch of fresh rapini. Heat a large saucepan to medium-high heat. Add 2 tsp olive oil, 1 clove minced garlic, 1/4 tsp Italian seasoning and 1/8 tsp of chili flakes (optional). Sauté for 1 minute.
• Add the washed and trimmed bunch of rapini to the saucepan. Add 1/2 cup of water and cover with a lid to steam for about 5 minutes.
• Remove lid. Rapini should be wilted. Mix rapini with garlic and chili flakes. Let simmer for another 5 minutes with the lid off so the water can evaporate. Remove from heat and serve when stalks of the rapini are softer but not mush. A fork should be able to go through the stalk easily.

RAPINI WITH GARLIC & CHILI FLAKES

Steps:

• Chop off bottom inch of stalks.
• Bring a large pot of salted water to boil.
• Add rapini.
• Return to boil and boil about two to three minutes or until crisp-tender.
• Drain.
• Heat olive oil in a skillet on medium high heat.
• Add garlic, pepper flakes and rapini.
• Toss together for a minute or two, reduce heat, cover pan and cook three minutes.
• Remove cover, season and serve.

RAPINI (BROCCOLI RABE) WITH GARLIC

Steps:

• Fill a large pot about 2/3 full with salted water, enough to cover the rapini when you add it later. Place the pot on the stove with high heat and cover it.
• Rinse the greens well in cold water to remove any dirt. Cut off the bottom four inches of broccoli rabe stems. If you still have some stems that are thick, you can remove the leaves from them to use and then discard the thick stems. See notes for an easy way to remove the leaves as in Naples.
• Peel the garlic and slice it thinly, then set it aside.
• When the water is boiling, add the rapini to the pot. Wait for the water to come to a boil again, and when it does, leave the greens in for one minute longer. Drain the broccoli rabe and let it sit in the drainer in the sink.
• Heat olive oil in a large skillet. Add the garlic and let it cook for a minute. Pat the rapini dry with a paper towel. Add the greens to the pan, turning them to coat with olive oil. Add salt and black pepper to taste. Cook for 5 minutes or until done to your liking (stirring occasionally). Taste again for seasonings, and add red pepper flakes before serving.

GARLIC SAUTéED RAPINI

Steps:

• Wash rapini, trim stalks and pat dry.
• Heat olive oil and garlic on medium in a frying pan.
• Toss in rapini, hot chili flakes and sea salt and cover to wilt. Stir every few minutes and remove from heat once rapini is cooked (approximately 5 minutes).
• The more you cook the rapini the less bitter and softer it will become.

RAPINI AND GARLIC

Steps:

• Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.