SAUTéED RAPINI RECIPE
A simple Sautéed Rapini Recipe made with just a few simple ingredients you are sure to have in your home any day of the week. Olive oil, garlic, Italian Seasoning and some chili peppers if you like things a little spicy. A great side dish that goes perfect with Italian meatballs, pasta, chicken or beef.
Provided by Alisa Infanti | The Delicious Spoon
Categories Dinner
Time 14m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 117 g, Calories 47 kcal, Carbohydrate 3.6 g, Protein 3.6 g, Fat 2.8 g, SaturatedFat 0.4 g, Sodium 53 mg, Fiber 3.1 g, Sugar 0.5 g, UnsaturatedFat 2.1 g
SAUTEED BROCCOLI RABE {SAUTEED RAPINI}
Are you tired of conventional steamed spinach or broccoli side? This sauteed broccoli rabe will give you the perfect variety to classic healthy green sides.
Provided by Italian Recipe Book
Categories Side Dish
Number Of Ingredients 5
Steps:
- Start by washing broccoli rabe under cold running water.Remove all yellow and dull leaves.Trim off the bottoms of the stems to remove tough and fibrous part.If some of the stems are still thick don't cut them off further but split the end with a knife until the stems thins out a bit. This will ensure your greens are cooked evenly.
- If after cleaning and trimming the stalks are still too long, cut them in half. Also chop them coarsely if you plan to use it for pasta.
- In a large pan or a wok add a generous splash of extra virgin olive oil, garlic cloves crushed with a flat knife and a pinch of peperoncino flakes.If you like to feel a strong garlic taste you can slice or chop garlic cloves instead of just using as whole.Let cook until garlic starts to become fragrant.
- Add broccoli rabe and cover the pan with a lid.Saute over medium heat for about 5 minutes occasionally giving them a turn.
- Add salt, lower the heat and continue cooking for another 5 minutes.Sauteed rapini are done when the stalks still have a crunch to them.
- Serve as a side dish or add to pasta, polenta, farinata and sandwiches.
QUICK SAUTEED BROCCOLI RABE
In this verdant side dish, broccoli rabe (sometimes called rapini) is enhanced by a quick saute with garlic and oil. Adding the garlic toward the end keeps it from burning.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add broccoli rabe, and cook 1 minute. Cover; cook, shaking skillet occasionally, until leaves are golden and crisp, about 2 minutes. Add the garlic; cook 1 minute more. Season with salt.
SAUTEED BROCCOLI RABE
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately.
SAUTEED BROCCOLI RABE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.
SAUTEED BROCCOLI RABE
Steps:
- Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.
- Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).
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- Put the oil, garlic and pepper in a frying pan over medium high heat. Cook until garlic just starts to brown.
- 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.)
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