Super-duper versatility comes with this this Sautéed Rapini with YUM side dish! Plain and simple rapini sautéed in oil is amazing, but you can also spice it up with some garlic, onion, chilli flakes or lemon! Great for experimentation!
Sautéed rapini with YUM – let me explain.
Rapini is one an ALL TIME favourite veggie for me. It is super-duper sautéed as a side dish served beside sausages (if you follow me on Instagram, I think you might guess what’s happening in the next post), chicken, steak, etc.
Now I’m thinking rapini can also be used as a pesto… for sure it will be terrific and a great way to hind this appetizingly bitter green from those picky eaters in our lives. But if you’re like me, served whole and sautéed with a little yum is the best.
Yum, as explained in the description, can be really anything. Garlic is classic, chilli flakes add a nice punch of heat and lemon can add a great fresh twist. You could also mix is up: lemon-garlic rapini, chilli-garlic rapini – like I said: Sautéed Rapini with YUM.
- Give it a good wash.
- Separate! I typically separate the rapini into three piles: small, medium and large stems, so that they can come out with all the same doneness (al dent) after blanching.
- If using garlic or onions, make sure you let that yum flavour the oil before adding the rapini for a good sauté. All others, add at the end and toss just before serving!
Hope you enjoy!
- 1 bunch rapini broccoli rabe, washed and separated into same sized pieces
- 2 tbsp. olive oil
- Salt and pepper to taste
- 2 - 3 cloves of garlic minced
Bring a large pot of water to a boil over high heat.
Once boiling add the large stemmed rapini and let cook for 2 - 3 minutes until al dente. Remove and place in colander under cold running water.
Next, cook the medium stems for about 1 minute and 30 seconds. Remove and place in the colander.
Next, cook the small stems for about 45 seconds. Remove and place in the colander.
In a large sauté pan, heat oil over medium heat and add garlic until fragrant about 30 seconds.
Add all the rapini, toss and cook until nicely coated and rapini is hot and serve.
You can also add other YUMs to your rapini: chopped onion sautéed in the oil until translucent (5 - 8 minutes) before adding the rapini; 1 tsp. chilli flakes or 2 tbsp. lemon juice (and/or lemon zest) tossed in right before serving.
Also, feel free to blanch all the rapini all at once by timing additions, i.e. add large stems and wait 1 minute after adding the medium stems and then add the small stems a minute after.
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I wanna see your tasty creations!