Mushy Garlicky Rapini Recipe
According to my very reliable Italian source, rapini should be served mushy. I love it that way too!
Ingredients
- 2 bunches rapini
- Kosher salt
- 1-2 Tbs. extra virgin olive oil
- 4 cloves garlic, smashed hard and chopped
- up a little
- Pinch of chili flakes or 1 long red hot pepper,
- sliced in thin rounds
- Fleur de sel, or Maldon sea salt
- Zest of 1 lemon
- A drizzle of best quality extra virgin olive oil
Instructions
- 1
Bring a medium size pot of water to boil with 1 Tbs. kosher salt.
- 2
In the meantime, trip the bottoms of each stalk of rapini and peel off and discard the large leaves on each stalk of rapini, leaving the stalk, the smaller leaves and the floret.
- 3
Place the cleaned rapini in the boiling water and cook for 4-5 minutes until tender, remove from water, set aside and discard water. Put pot back on heat to dry out the pot.
- 4
When the pot is dry, add olive oil, add garlic and chilis, sauté for 1 minute or so or until it begins to colour, add chilies, stir.
- 5
Add cooked rapini, carefully because it is wet, stir fry for a few minutes.
- 6
Remove rapini to a serving plate, sprinkle with lemon zest and Fleur de sel, and drizzle with a little best quality extra virgin olive oil. Serves 4-6
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Mushy Garlicky Rapini?
This Mushy Garlicky Rapini recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this mushy garlicky rapini?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.