Side Dishes
1 bunch of rapini as sold in store (equivalent to a head of romaine lettuce)
1 clove garlic
2 tablespoons olive oil
salt and pepper to taste
1 teaspoon or more chili peppers or fresh
jalapeno peppers (optional)
Rapini has a strong often bitter taste. When picked as tender leaves the taste is milder. Once you get used to the taste it is delicious. It goes great with Italian sausage as a side dish. You can also add it to pasta or make an omelet with it. (see rapini omelet recipe). It is a nutrient packed vegetable.
Wash and cut rapini and set aside
Peel and slice garlic into thin sections and fry in olive oil.
Remove garlic when golden (Some people like to leave it in)
Add rapini to hot garlic oil, lower heat and cover with lid.
After a couple of minutes, the rapini will have shrunk, turn it to cook evenly and add spices to taste.
Cover again and continue cooking until the greens are soft.
When done, remove from stove and transfer to a serving dish.