I recently been thinking that it has been a while since I last talked about a side dish and since I have been enjoying the braised rapini so much lately, I figured that it was a great time to bring it up. Rapini, also known as broccoli rabe, is a green vegetable that has buds that look similar to broccoli florets which are surrounded by leafy greens. It has a nutty or earthy flavour and it can be a bit on the bitter side, which is probably why I like it so much. Braising rapini has to be one of my favourite ways of cooking it and it is so quick and easy to do. You simply boil it in water until the thick parts of the stalks are tender and then give it a cold water bath to stop the cooking process so that it retains its bright green colour. (This is also known as blanching.) Next you saute some garlic and red pepper flakes in oil so that the oil takes on the garlicky flavour and the peppers heat and then you toss the blanched rapini in the garlic and red pepper flake oil to coat, thus adding a bit of flavour.
Braised Rapini (Broccoli Rabe)
Rapini that is braised until perfectly tender and tossed oil, garlic, and red pepper flakes.
- 1 bunch rapini, trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes, or to taste
- salt to taste
- Bring a large sauce pan of water to boil, add the rapini and cook until the stalks are tender, about 2-4 minutes.
- Drain, chill in ice water, pat dry and set aside.
- Heat the oil in a pan over medium heat.
- Add the garlic and red pepper flakes and sauteed until fragrant, about a minute.
- Add the rapini and toss to coat in the oil, garlic, and red pepper flakes.