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Home » red pepper

red pepper

Rapini with Garlic

April 3, 2013 By Patty Limatola-Tanenbaum Leave a Comment

It’s “tasty Tuesday” and I’m gonna tell you all about Rapini (also known as Broccoli Rabe)…are you familiar with rapini?  Rapini is something I grew up with and I just love, love, love love it.  It’s definitely has a unique flavor and you may even say it tastes bitter.  I will explain how to remove that bitter taste later on so make sure you read the whole post if you are brave enough to make rapini.

I remember when we first moved from Connecticut to California my mother and a cousin would “find” these open fields with rapini growing wild, we’d all get out of the car and quickly cut as much as we could before we would rush off.  I would saute some and make a “pizza pocket” type of a snack out of the rapini.  What I mean with regards to the pita pocket is is that I would roll out some dough, put some of my rapini (the way I’m demonstrating today) and then fold over the dough, seal it and bake it.  It was something my grandmother would make for us growing up and I still make and love today.  I made this dish as part of our Easter dinner as I love the way it compliments ham.  You can also make some and throw it over pasta…OMG it’s so good that way!!!

Ok for my recipe, I used 2 bunches of rapini from the market (when you are buying rapini, do not buy the bunches that have yellow flowers as that means that the plant is older and more bitter and if the market doesn’t have any without the flowers, I’d pass on buying it).  Rapini is like spinach when you cook it, starts off looking like you will have tons and then as it cooks, it withers down to nothing.  So if you are trying it out for the first time, you can purchase 1 bunch but be prepared you will not have an abundance.

Anyway, I took my first bunch and cut off the ends from the bottom of the stems, I then cut the rapini into 1 1/12 inch pieces

Rapini Cut

I wash it in my sink like I would lettuce and remove as much water as possible.

Rapini Washed

I then put my oil in a pan and add my red pepper flakes

oil and red pepper

I walked away for like a second and ended up burning my first batch lol so lesson learned…don’t walk away!

burnt red pepper flakes

I basically cleaned out my pan and started over by putting my oil in my pan and then the red pepper flakes, I then added my chopped garlic

garlic and red pepper flakes

be careful at this next step…I then I added my rapini to my pan…see how high it starts out?

Rapini in pan

In 5 minutes of cooking it

Rapini Cooking

5 minutes more

Rapini Cooked

and when it’s completely cooked…and remember I did 2 bunches

Rapini Done

If you find that the rapini is too bitter for you, you can boil it as boiling it will remove most of the flavors and nutrients.  If you boil it, I would recommend putting olive oil, garlic, salt and red pepper flakes on top and serve.

I hope you enjoy!

Print
Rapini with Garlic

Ingredients

  • 2 bunches Rapini
  • 2 tablespoons Canola oil
  • 1 teaspoon Red pepper flakes (more or less to taste)
  • 2 teaspoons Garlic, chopped
  • salt to taste

Directions

  1. Cut your rapini into 1 1/2" pieces and wash thoroughly.
  2. In a fry pan, put your heat to high and add your oil and red pepper flakes (watch it or it will burn), add your garlic. Add your cut rapini and cook uncovered for 4-6 minutes.
  3. Toss your rapini and cook for an additional 4-6 minutes.
  4. Toss again, cover and cook until it's tender. Can be served hot or cold.
3.1
https://mmgood.com/rapini-with-garlic/
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use

Filed Under: Holiday, Side Dish, Vegetables Tagged With: delicious, garlic, ham, holiday, Italian, mm-good, mmgood, rapini, recipe, red pepper, side dish, vegetable, yum

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Meet Patty

My name is Patty Limatola-Tanenbaum and I am a “certified chef” who graduated from the Westlake Culinary Institute. While I have the experience from culinary school, I’m really only a home cook that loves to experiment and try new things. I am a single mom of two teenaged children and everyday my children teach me invaluable lessons about life.

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