Best 4 Sauteed Rapini Recipes
Sauteed rapini is a delicious and versatile dish that can be enjoyed as a side dish or main course. Rapini, also known as broccoli rabe, is a leafy green vegetable with a slightly bitter flavor that pairs well with a variety of ingredients. This article provides a collection of the best sauteed rapini recipes, each offering a unique twist on this classic dish. Whether you prefer a simple preparation with garlic and olive oil or a more elaborate dish with added vegetables, meats, or sauces, you're sure to find a recipe that suits your taste.
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SAUTéED RAPINI RECIPE
A simple Sautéed Rapini Recipe made with just a few simple ingredients you are sure to have in your home any day of the week. Olive oil, garlic, Italian Seasoning and some chili peppers if you like things a little spicy. A great side dish that goes perfect with Italian meatballs, pasta, chicken or beef.
Provided by Alisa Infanti | The Delicious Spoon
Categories Dinner
Time 14m
Number Of Ingredients 6
Steps:
- Wash and trim the ends off of one bunch of fresh rapini. Heat a large saucepan to medium-high heat. Add 2 tsp olive oil, 1 clove minced garlic, 1/4 tsp Italian seasoning and 1/8 tsp of chili flakes (optional). Sauté for 1 minute.
- Add the washed and trimmed bunch of rapini to the saucepan. Add 1/2 cup of water and cover with a lid to steam for about 5 minutes.
- Remove lid. Rapini should be wilted. Mix rapini with garlic and chili flakes. Let simmer for another 5 minutes with the lid off so the water can evaporate. Remove from heat and serve when stalks of the rapini are softer but not mush. A fork should be able to go through the stalk easily.
Nutrition Facts : ServingSize 117 g, Calories 47 kcal, Carbohydrate 3.6 g, Protein 3.6 g, Fat 2.8 g, SaturatedFat 0.4 g, Sodium 53 mg, Fiber 3.1 g, Sugar 0.5 g, UnsaturatedFat 2.1 g
RAPINI AND GARLIC
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.
SAUTEED BROCCOLI RABE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.
RAPINI WITH GARLIC & CHILI FLAKES
Make and share this Rapini With Garlic & Chili Flakes recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop off bottom inch of stalks.
- Bring a large pot of salted water to boil.
- Add rapini.
- Return to boil and boil about two to three minutes or until crisp-tender.
- Drain.
- Heat olive oil in a skillet on medium high heat.
- Add garlic, pepper flakes and rapini.
- Toss together for a minute or two, reduce heat, cover pan and cook three minutes.
- Remove cover, season and serve.
Nutrition Facts : Calories 61.7, Fat 6.8, SaturatedFat 0.9, Sodium 5.8, Carbohydrate 0.4, Fiber 0.1, Protein 0.1
Tips:
- Choose young and tender rapini: Look for rapini with deep green leaves and crisp stems. Avoid any wilted or yellowed leaves.
- Wash the rapini thoroughly: Rinse the rapini under cold water to remove any dirt or debris. Be sure to dry the rapini well before cooking.
- Remove the tough stems: Cut off the tough stems from the rapini leaves. You can do this by pinching the stem just below the leaves and pulling it down. Or you can use a knife to cut the stems off.
- Chop the rapini into bite-sized pieces: Cut the rapini leaves and stems into 1- to 2-inch pieces.
- Sauté the rapini in a hot pan: Heat a large skillet or wok over medium-high heat. Add some olive oil or butter and swirl to coat the pan. Add the rapini and cook, stirring frequently, until the leaves are wilted and the stems are tender, about 5 minutes.
- Season the rapini to taste: Add salt, pepper, and any other desired seasonings to the rapini. You can also add a squeeze of lemon juice or a splash of white wine for extra flavor.
- Serve the rapini immediately: Sautéed rapini is best served hot. You can enjoy it as a side dish or as a main course with some grilled chicken or fish.
Conclusion:
Sautéed rapini is a delicious and healthy dish that is easy to make. With its slightly bitter flavor and tender texture, rapini is a great addition to any meal. Next time you're looking for a quick and easy side dish, give sautéed rapini a try. You won't be disappointed!
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