Monday, April 18, 2011

Braised Rapini

Rapini is commonly known in the United States as broccoli rabe. Rapini has a nutty flavor and can be slightly bitter in taste. This braising method allows the flavor of the rapini to shine through without being overly bitter. I served this with baked chicken breasts and cornbread dressing.

Braised Rapini (Broccoli Rabe)
recipe courtesy of Closet Cooking

1 bunch rapini, trimmed
2 tablespoons olive oil
2 cloves garlic, chopped
¼ teaspoon red pepper flakes, or to taste
Kosher salt to taste

Bring a large sauce pan of water to boil, add the rapini and cook until the stalks are tender, about 2-4 minutes. Drain, chill in ice water, pat dry and set aside.

Heat the oil in a pan over medium heat. Add the garlic and red pepper flakes and sauteed until fragrant, about a minute. Add the rapini and toss to coat in the oil, garlic, and red pepper flakes.

Servings: 4