Tested till perfect Rapini


Cooked with garlic and hot pepper flakes, this vegetarian rapini dish will surely please at the dinner table. Serve as an appetizer or side dish to complement your main course meal.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005

Recipe4 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 bunch 1bunchrapini, (about 1 lb/500g)
  • 3 tbsp 3tbspextra-virgin olive oil
  • 3 3cloves garlic, sliced
  • 1/4 tsp 1/4tsphot pepper flakes
  • 1/4 tsp 1/4tspsalt
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Trim off tough bottoms about 1/4 inch (5 mm) from base of rapini stalks. In deep skillet of boiling salted water, cover and cook stalks until tender, about 6 minutes; drain and pat dry.

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

Additional information :

Rapini with Sun-Dried Tomatoes and Pine Nuts: In skillet, toast 2 tbsp (25 mL) pine nuts over low heat until light brown, 5 minutes. Add to pan of cooked rapini along with 3 tbsp (50 mL) chopped sun-dried tomatoes; heat through. Makes 4 servings.

Tip: Though rapini (also called raab and broccoli rabe) looks like thin broccoli with clusters of buds, it is actually related to the turnip. It has an assertive but pleasant bitter taste that is somewhat mellowed with cooking. Choose bunches with plump, moist stems and dark green leaves with no trace of yellow. Rapini will keep refrigerated for about 1 week wrapped in paper towels and enclosed in plastic bag or inside perforated crisper bag.

Nutritional Information Per serving: about

cal 130 pro 4g total fat 10g sat. fat 1g
carb 6g fibre 2g chol 0mg sodium 396mg

% RDI:

calcium 23 iron 13 vit A 32 vit C 55
folate 4
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