| Prep: 15 mins | Cook: 12 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 165 | 11g | 2g | 8g |
| sugars | fibre | protein | salt |
| 2g | 3g | 7g | 0.2g |
As an ardent fan of clean, healthy, and flavorful cooking, I am captivated by the recipe for Sautéed Rapini with Garlic. There’s something mesmerizing about the elegant simplicity of a vegetable-centered dish, especially one that can be enjoyed year-round.
Nature’s Bounty on a Plate
My love for this recipe is deeply grounded in my Colorado roots, where life’s pace affords the time to truly savor nature’s gifts. It’s like encapsulating a brisk hike in the Rockies on a plate. The earthy bitterness of rapini fuses wonderfully with the assertive bite of garlic, getting rounded off by the kick from red pepper flakes, and the zesty squeeze of fresh lemon.
Best part? This dish sings loudly of the health benefits tied to it. Rapini, or broccoli rabe, is chock full of nutrients including vitamin K and vitamin C. Its green, leafy goodness provides incredible support for bone health and bolsters immune function!
A Versatile Side, A Showstopper Main
One of the extraordinary things about our Sautéed Rapini with Garlic is its outstanding versatility. This dish does brilliantly as a side, pairing extremely well with hearty proteins, perhaps a juicy steak or savory roast chicken. Its robust flavor profile can also lend it to being a main dish, served over a bed of creamy polenta or tangy sourdough toast.
It reminds me of my favorite Italian-style dishes, like the classic broccoli cooked in aglio olio style. On the other hand, the pungent punch of fresh garlic beautifully pairs with a wide range of cuisines from a warm slice of Spanish tortilla to a piece of better-than-anything beer-battered mountain trout. And let me tell you, it tastes just splendid with a bowl of rustic mountain goulash on those chilly Colorado nights.
So get ready to fire up your stove, breathe the fresh mountain air into your kitchen, and create a beautiful, nutritious, heartwearming Sauteed Rapini with Garlic. You, and your loved ones, will relish it!
What You’ll Need
- 3 bunches rapini (broccoli rabe)
- Salt, for boiling water
- 3 tablespoons olive oil
- 3 cloves garlic, sliced
- 1/2 teaspoon red pepper flakes
- 1/2 lemon, juiced
- Ground black pepper to taste
- 1/4 cup grated Parmesan cheese
Method
Step One
Begin by preparing the rapini. Trim the ends and wash thoroughly. In the meantime, bring a large pot of salted water to a rolling boil.
Step Two
Once the water is boiling, add the rapini. Cook for about 2 minutes then drain, rinse with cold water and pat dry. This will ensure it keeps it’s vibrant green color and stops the cooking process.
Step Three
Next, heat up the olive oil in a large skillet over medium heat. Once hot, add the garlic and red pepper flakes. Saute until the garlic is lightly golden brown and aromatic.
Step Four
Add the previously cooked and drained rapini to the skillet. Toss well ensuring the rapini is coated with the olive oil, garlic, and red pepper flakes. Cook for 5 to 7 minutes until it is tender.
Step Five
Finally, squeeze the lemon juice over the rapini and season with black pepper to taste. Remove from heat and sprinkle the grated Parmesan cheese over top before serving.
Enjoy your Sauteed Rapini with Garlic!
