Tested till perfect Garlic-Sauteed Rapini

Garlic-Sauteed Rapini

Assertive yet pleasant, rapini looks like thin broccoli with clusters of buds. When cooked and then tossed with garlic, it becomes a truly flavourful dish. You can add more hot pepper flakes to taste.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2008

Recipe4 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1-1/2 1-1/2bunches rapini, (about 1-1/2 lb/750 g)
  • 3 tbsp 3tbspextra virgin olive oil
  • 4 4cloves garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsphot pepper flakes
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Trim bases of rapini stalks. In large deep skillet of boiling water, cover and cook rapini until stalks are tender, about 2 minutes. Drain and chill in ice water; squeeze and pat dry. Chop coarsely; set aside. (Make-ahead: Refrigerate rapini in airtight container for up to 24 hours.)

In same skillet, heat oil over medium heat; cook garlic, salt and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini; cook, stirring, until hot.

Nutritional Information Per each of 8 servings: about

cal 63 pro 2g total fat 5g sat. fat 1g
carb 3g fibre 2g chol 0mg sodium 97mg

% RDI:

calcium 8 iron 11 vit A 18 vit C 18
folate 21
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