I’m pretty certain this bitter green vegetable was one of the first solid foods I ate back in my Baby Jen days.
Rapini (a.k.a. broccoli rabe) is packed with vitamins, minerals, antioxidants, fiber and cancer fighting properties, making it a super healthy veggie for consumption.
Rapini is an excellent complement to most meats and fishes and can be served on the side or as a base.
My family prepares this vegetable a little different than I do by boiling the rapini before sautéing. Boiling rapini helps to cut some of the bitterness and also makes the rapini more tender.
Feel free to boil your rapini (and strain well) before sautéing OR if you’re like me and enjoy some bitter and crunch to your veggies, then skip the boiling and jump straight to sautéing.
Another bonus to simply sautéing rapini without boiling first would be greater nutritional value since overcooking can rob your veggies of their nutrients.
Lemon Garlic Rapini
INGREDIENTS: (serves 2-3)
1 bunch rapini
3 cloves garlic (thinly sliced)
1/2 lemon (juice only)
4 tbsp extra virgin olive oil
Sea salt to taste
1. Chop ends off rapini and wash.
2. Using a deep pan, sauté garlic in 2 tbsp olive oil until garlic becomes fragrant.
3. Add rapini to pan and sauté over medium heat until rapini become tender (roughly 10 minutes). Add salt as rapini cook.
4. Once rapini are cooked, remove pan from burner then add lemon juice and remaining olive oil. Coat rapini in juice and oil.