Sauteed Rapini Recipe

Sauteed Rapini (Broccoli rabe)

1. 1

   Prepare rapini

   Trim the rapini by cutting off any very tough ends (about 1 inch) from the stems. If stems are thick, halve them lengthwise. Rinse thoroughly under cold running water, shaking to remove dirt. Pat or spin dry. You should have about 1 pound cleaned rapini.

2. 2

   Blanch and shock

   Bring 6 cups of water to a rolling boil in a large pot. Add 1/2 teaspoon of the kosher salt to the boiling water. Add the rapini to the pot and blanch for 1 to 2 minutes — until the stems are just tender but still bright green. Immediately transfer the rapini to the ice bath (2 cups ice + cold water) to stop cooking and preserve color. Leave in ice bath for 1 to 2 minutes, then drain well and gently squeeze out excess water. Roughly chop into 1- to 2-inch pieces if the pieces are large.

3. 3

   Toast nuts (optional)

   If using pine nuts or slivered almonds, heat a small dry skillet over medium heat. Add 2 tablespoons nuts and toast, stirring, until golden and fragrant, about 2 to 3 minutes. Transfer to a plate to cool so they don’t continue to brown.

4. 4

   Sauté aromatics

   In a large skillet or sauté pan, heat 3 tablespoons extra-virgin olive oil over medium heat until shimmering. Add the thinly sliced garlic and 1 teaspoon red pepper flakes. Cook gently, stirring, for 30 to 60 seconds until fragrant and the garlic begins to turn pale gold — do not let it burn.

5. 5

   Sauté rapini

   Add the drained, chopped rapini to the skillet and toss to coat in the garlic oil. Increase heat slightly to medium-high and sauté for 3 to 5 minutes, stirring occasionally, until the rapini is heated through, stems are tender and any residual water has evaporated. If pan seems dry, add 1 to 2 tablespoons of water to help wilt and prevent sticking.

6. 6

   Season and finish

   Season the rapini with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Squeeze the juice of 1 lemon over the rapini and toss to combine. Taste and adjust salt, pepper, and lemon as desired. Remove from heat.

7. 7

   Serve

   Transfer to a serving bowl or platter. Sprinkle toasted nuts and/or 2 tablespoons grated Pecorino or Parmigiano-Reggiano over the top if using. Serve hot or warm as a side dish or as part of a composed plate.