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.
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.
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
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
Instructions
- 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.
- 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.
