Rapini with Sauteed Garlic

I’ve lately became a sucker when it comes to dark, leafy vegetables. I spent many years in my young adulthood avoiding things such as spinach, kale, collards, chard, and the like, however these past several years, I have really enjoyed eating them, whether I throw them in my juicer, or slowly cook them down and eat them by the forkful.  This past week  I was caught browsing the produce aisle where there were great organic root vegetables, bok choy, and then the rapini that caught my attention. I’m not sure why, but either rapini, or broccolini always catches my attention when I see it. The dark green leaves, along with the small broccoli style buds entices me every time, and this visit was no exception. I decided to bring the rapini home, and turn it into a great side dish to pair with some seared tuna.

Rapini with Sauteed Garlic

Let’s get started.

Ingredients:

  • 1 bunch rapini, tough stems removed and discarded
  • 6-8 cloves of garlic, peeled, left whole
  • 1/4 cup olive oil
  • salt to taste

Start by cutting the rapini into 3 inch segments, or you can leave whole if you prefer. Bring a large pot of salted water to a boil.

Add the rapini to the salted water, and cook for about two minutes. Remove and shock the rapini in ice cold water. Drain, and push out any excess water. Set to the side.

Rapini with Sauteed Garlic

Heat a large skillet on medium-low heat. Add the oil and garlic, and let the garlic slowly cook in the oil, to infuse the oil if you will.

After a few minutes, add the rapini, and gently toss in the oil. Season with a bit of salt, toss again, then serve hot.

The result is a perfect balance between the slight bitterness of the rapini, along with the nuttiness, and that great garlic oil. It’s a perfect side dish, and goes perfect with fish, or heck, even mix in some pasta and you will be in great shape. Hope you enjoy.

Rapini with Sauteed Garlic
Author: 
Recipe type: Sides
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bunch rapini, tough stems removed and discarded
  • 6-8 cloves of garlic, peeled, left whole
  • ¼ cup olive oil
  • salt to taste
Instructions
  1. Start by cutting the rapini into 3 inch segments, or you can leave whole if you prefer. Bring a large pot of salted water to a boil.
  2. Add the rapini to the salted water, and cook for about two minutes. Remove and shock the rapini in ice cold water. Drain, and push out any excess water. Set to the side.
  3. Heat a large skillet on medium-low heat. Add the oil and garlic, and let the garlic slowly cook in the oil, to infuse the oil if you will.
  4. After a few minutes, add the rapini, and gently toss in the oil. Season with a bit of salt, toss again, then serve hot.
  5. The result is a perfect balance between the slight bitterness of the rapini, along with the nuttiness, and that great garlic oil. It’s a perfect side dish, and goes perfect with fish, or heck, even mix in some pasta and you will be in great shape. Hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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