Rapini with Garlic and Olive Oil
Sautéed rapini with garlic and olive oil is the perfect balance of bold, bitter greens and rich, savory flavors. The garlic brings sweetness, the olive oil adds richness, and a squeeze of lemon at the end brightens everything up. This is a versatile dish that works beautifully as a side, in a pasta, or even on its own with some crusty bread.
Equipment
- Large skillet or sauté pan
- Sharp knife
- Cutting board
- Tongs or wooden spoon
- Colander
- Measuring cups
Ingredients
- 1 bunch Rapini about 1 lb, ends trimmed
- 4-5 pcs Garlic cloves thinly sliced
- 2-3 tbsp Extra virgin olive oil
- 1/4 cup Water or broth
- 1/2 tsp Kosher salt to taste
- 1/4 tsp Black pepper freshly cracked
- Red pepper flakes optional
- Lemon wedge for squeezing
Instructions
- Prep the Rapini: Trim about 1 inch from the stalks and rinse the rapini well to remove any grit. Set aside.
- Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until golden and fragrant.
- Add the Rapini: Toss the rapini into the pan, making sure it gets coated in the garlicky oil. Sauté for 2-3 minutes, stirring occasionally.
- Steam the Rapini: Add 1/4 cup of water or broth to the pan, cover, and steam for 5 minutes until the stalks are tender.
- Finish and Serve: Uncover and sauté for another 2-3 minutes until most of the liquid evaporates. Season with salt, black pepper, and red pepper flakes (if using). Add a squeeze of lemon juice right before serving.
Notes
- When sautéing the garlic, keep the heat at medium to medium-low. Garlic can quickly go from golden to burnt, which would make the dish bitter. Stir regularly and remove from heat as soon as it turns lightly golden.
- Be careful not to add too much water during the steaming process. You only need about 1/4 cup to create steam. Too much water will make the rapini soggy rather than tender.
- Keep an eye on the rapini while it’s steaming. About 5 minutes is perfect to soften the stalks without turning the leaves mushy. Once the stalks are tender but still have some bite, uncover the pan and let any excess liquid evaporate.
- If your rapini turns out more bitter than expected, finish with a bit of extra lemon juice or even a drizzle of honey to balance the flavors.
- When you add the rapini to the garlic and oil, toss it well to ensure all the leaves and stalks get coated evenly. This will ensure that every bite is packed with flavor.