Rapini with Garlic and Red Pepper Flakes

Yield: 2 servings
Source: Marquita Farms Website
Comments:Recipe adapted from Cook's Illustrated. Using a salad spinner makes easy work of drying the cooled blanched rapini.
Amy's Comments: I picked up the rapini because I had never made it. Found this recipe online and decided to give it a whirl. It was quite tasty!! Kind of like greens. The 1/4 tsp of red pepper made it SPICY so next time I would do just a shake or 1/8 tsp. Also, I didnt realize this, but rapini is extremely high in Vitamin A, C, Iron and Calcium!! Double bonus!


1 pound rapini (broccoli rabe), washed, cut into 1-inch pieces
2 teaspoons salt
1 T extra virgin olive oil (recipe called for 2, but 1 is plenty)
3 medium garlic cloves
1/4 teaspoon red pepper flakes


  1. Blanch the rapini: Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted and tender, about 2 1/2 minutes. Drain and set aside.
  2. Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge greens to stop the cooking process. Drain again; squeeze well to dry.
  3. Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched rapini greens, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately.


H.U: 2.5 per serving or CORE per Mastercook
141 Calories; 7g Fat (47.6% calories from fat); 8g Protein; 9g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 113mg Sodium.

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