This is a simply delicious way to serve rapini as a side dish with your family dinner.
- 1 bunch rapini, about 1 lb or 500 g
- 3 tbsp (50 mL) olive oil
- 3 cloves garlic, sliced or minced
- 1/4 tsp (1 mL) hot pepper flakes
- 1/4 tsp (1 mL) salt
Rapini Recipe Instructions:
- Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
- In same skillet, heat olive oil over medium heat. Saute garlic and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini and saute till warm.
This rapini recipe is a variation on the first. Easy, non? This makes cooking rapini pretty simple, just switch one rapini recipes for the next.
- 1 bunch rapini, about 1 lb or 500 g
- 3 tbsp (50 mL) olive oil
- 2 tbsp (25 mL) pine nuts
- 3 tbsp (50 mL) chopped sun-dried tomatoes
- 1/4 tsp (1 mL) salt
Rapini Recipe Instructions:
- Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
- In same skillet, heat olive oil over medium heat. Toast pine nuts over low heat until light brown, about 4 minutes. Add cooked rapini and sun-dried tomatoes and heat. Makes 4 servings.
This is a wonderful dinner. If you’re not into cooking quinoa then switch it for brown rice, or your choice of pasta!
- 1 cup (250 mL) quinoa
- 1/2 lb (250 g) rapini, roughly chopped
- 2 tbsp (25 mL) olive oil
- 1 1/2 tbsp (20 mL) balsamic vinegar
- 1 small onion, chopped
- 1 carrot, diced
- 2 cloves garlic, minced
- lemon juice from 1/2 lemon
Rapini Recipe Instructions:
- Cook quinoa. (See Cooking Quinoa: How to Cook Quinoa), or choice of pasta or brown rice.
- Remove about 1/4 inch from base of rapini stalks. In a skillet, saute the onion, carrot and garlic until the onions are slightly browned. Add the rapini and saute until they start to wilt. Remove from heat. Stir in the quinoa. Add the balsamic vinegar and lemon juice. Mix all ingredients together. Serve!
Rapini with beans is a perfectly balanced vegetarian dish with protein. For a twist, serve with grated cheese.
- 1 bunch rapini, about 1 lb or 500 g
- 4 cups (1 L) whole wheat rotini (can use gluten free versions)
- 1/3 cup (75 mL) olive oil
- 4 cloves garlic, minced
- 1/4 tsp (1 mL) salt
- Dash of hot pepper flakes
- 1 can (19 oz/540 mL) Romano beans, drained and rinsed. Or soak and cook dried beans.
Rapini Recipe Instructions:
- Remove about 1/4 inch from base of rapini stalks. In large pot of boiling lightly salted water, cover and cook rapini until tender, about 2 minutes. Transfer rapini with a slotted spoon into a colander (keeping water in pot). Chop rapini into 1 inch pieces and set aside.
- In same pot of boiling lightly salted water, cook pasta until al dente, 8 to 10 minutes. Reserve 1/2 cup (125 mL) of the cooking water. Drain pasta and return to pot.
- Meanwhile, in large skillet, heat olive oil over medium heat and saute garlic and hot pepper flakes, until golden, about 1 minute. Stir in rapini and beans and heat through, about 3 minutes. Add to pasta and toss to coat. Add reserved cooking liquid (if desired). Serve.Rapini
