There is nothing quite like Sautéed Rapini greens. Rapini is bitter but full of flavor. It’s one of those greens that you may see at the grocery store but are not sure what to do with it. It looks like a less hearty version of kale and almost like green leaf lettuce. In this recipe, rapini is sautéed with minced garlic, red pepper flakes and freshly zested lemon for a quick and healthy side dish.
What exactly is rapini?
Rapini, also know as broccoli rabe is a leafy cruciferous vegetable that resembles broccoli. Instead of one large head like broccoli, rapini has small florets with an abundance of big leaves. I only used the leaves in this recipe.
Why should I eat rapini?
- Besides being incredibly delicious, rapini is full of vitamin K, C and A. It also detoxifies the liver and is rich in iron. Rapini is also an immune booster. Which is exactly what we all need during a time like this. Stock up on the greens. It can’t hurt…
What to eat with Sautéed Rapini:
Looking for more easy side dish recipes? Make sure to check these out!
SAVE TO PINTEREST!
- 1 large bunch leafy rapini, rough chopped (about 6 cups)
- 2 tbsp olive oil
- 3 cloves of garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 of a lemon, zested
- 1/4 tsp salt
- 1/4 tsp pepper
- In a large skillet, add the olive oil and minced garlic. Sauté the garlic on medium-low heat until slightly golden brown. Once golden, add the red pepper flakes and continue to sauté for about one minute
- Turn off the heat and add the rapini. Gently toss the rapini in the olive oil, garlic and red pepper flakes. The leftover heat in the pan along with the hot oil will gently cook and wilt the rapini. Once the rapini is slightly wilted and starts to soften, add the lemon zest, salt and black pepper and toss. Serve on the side of your favorite dish and enjoy!