1 large bunch or head of rapini (sometimes they’re also called broccoli rabe)
2 tablespoons of olive oil
4 garlic cloves finely chopped
1/2 cup grated parmesan cheese
1/2 teaspoon of red pepper flakes
1/2 fresh lemon
Salt and pepper to taste
- Boil a large pot of salted water. Add your rapini and make sure it gets fully submerged.
- Prepare a large bowl of ice water off to the side. This is an important part of the blanching process.
- Boil rapini for about 2 minutes and drain it.
- Plunge it into bowl of ice water. The cold water will stop the cooking process.
- Add olive oil to a large frying pan. Place it on the stove and add a bit of garlic to the cold olive oil. Turn stove on medium-high heat and slowly start to cook the garlic.
- Add the hot pepper flakes to the pan.
- Remove the rapini from the ice bath and drain well. Add to the frying pan and season with salt and pepper.
- Leave pan on medium high heat. Get a little sear on the greens, but don’t burn them. If they seem like they are starting to burn, turn the stove down to medium heat.
- Add a little bit of water to the pan and sprinkle in some of the grated parmesan cheese. Toss all of the rapini around so it gets coated in all of the flavors.
- Let it cook in the pan for about 5 to 7 minutes, tossing them often.
- When the stems of the rapini are no longer tough, but not overcooked, it will be done.
- Squeeze some lemon onto them and add more grated parmesan cheese.
- Prep Time: 10
- Cook Time: 15
- Category: Side Dishes
- Method: Sauteeing
- Cuisine: Italian