Sauteed Rapini
Try this slightly bitter green as a side dish and I bet you're hooked after the first time you taste it! So nutritious as well as delicious.
Ingredients
- 1 bunch rapini (washed and trimmed, do not remove the stalks entirely, just tips)
- 3 Tbsp extra virgin olive oil
- 2 large cloves garlic or three smaller cloves
- 3 Tbsp water
- ⅛ tsp sea salt to taste
- ⅛ tsp crushed red pepper flakes or fresh/dried cayenne pepper (optional)
Instructions
- Put the oil, garlic and pepper in a frying pan over medium high heat. Cook until garlic just starts to brown.
- Add the rapini (cut in half if the bunch is really long) along with the water.
- Turn the greens quickly, then cover and sauté for a few minutes, occasionally turning. Add salt to taste. Lower the heat, if necessary.
- Don't overcook the rapini, the stalks should still be a bit firm/crunchy when done; after 5 or 6 minutes is probably when I would first check to see if it's ready. The best way to check is to taste a piece (and check for salt too.)
- Remove from heat when ready.
Notes
- Use fresh, quality ingredients for the best results.
Nutrition
Serving: 1 | Calories: 108kcal | Carbohydrates: 2g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 93mg | Potassium: 118mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1500IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 1mg
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