Rapini with Garlic and Red Pepper
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The vegetable side dishes of Italy change with the seasons and are typically served alongside the meat-based main course. Rapini, also called Broccoli Rabe, a relative of broccoli has a mild, bitter taste and is served simply.
INGREDIENTS
Salt and freshly ground black pepper, to taste
2 bunches rapini
4 tablespoons olive oil
2 to 4 garlic cloves, thinly sliced, or to taste
Crushed red pepper flakes, to tasteHave a large bowl of ice water ready. Bring a large pot of water to a boil over high heat. Salt the water generously. Add the rapini and cook for 2 minutes. Using tongs, transfer the rapini to the ice water and let cool, then drain well in a colander.
In a large nonstick sauté pan over medium-high heat, warm the olive oil. Add the garlic and sauté until golden brown, 45 to 60 seconds. Add the red pepper flakes and cook until fragrant, about 20 seconds. Add the rapini and cook until heated through, 1 to 2 minutes. Season with salt and black pepper and serve immediately.
Makes 4 servings