Sautéed Rapini Recipe
Rapini with the wonderful Mediterranean flavors of lemon, garlic and pine nuts.
Ingredients
- 1 pound rapini
- 2 onions
- 3 cloves garlic
- 1 tablespoon red pepper flakes, or more if you want it spicier
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 5 tablespoons Italian parsley, finely chopped
- salt and pepper to taste
- 3 tablespoons pine nuts
Instructions
- Cut off and discard the tough bottom of the rapini stems (probably about 2 inches). Coarsely chop the rest or leave the stems long. Wash the rapini and dry it a bit.
- Peel and slice the onions. Peel and dice the garlic.
- Heat the oil in a large, heavy bottomed frying pan on medium low heat and add the rapini, onions, red pepper flakes and garlic. Cover the pan and cook for 25 minutes, stirring occasionally.
- Add the lemon juice, parsley, salt and pepper. Place the mixture in a serving bowl or plate.
- Toast the pine nuts in the hot pan until they are golden brown. Watch them carefully as they toast so the nuts don't burn.
- Add the pine nuts to the rapini, reserving a few toasted pine nuts to add to the top to serve.
- Serves 4 to 6.
Notes
Recipe Variation: Rapini and Fennel
- Instead of using all rapini, try 1/2 pound of rapini and 1 fennel bulb. Cut off the fennel stems, cut the bulb in half and core it. Slice it thinly.
Nutrition
Calories: 116kcalCarbohydrates: 8gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 51mgPotassium: 288mgFiber: 3gSugar: 2gVitamin A: 2671IUVitamin C: 25mgCalcium: 103mgIron: 2mg
Tried this recipe?Let us know how it was!