Caputo’s Pan-Tossed Rapini

2 lbs. rapini (broccoli raab)
1/2 cup extra virgin olive oil
3 cloves garlic, chopped coarsely
salt and freshly ground black pepper
lemons wedges for the table
ground hot chilis (optional)

Bring a saucepan of slightly salted water to a boil. Add the rapini and cook for about 3 minutes. Drain and immediately immerse the rapini in a bowl of iced water so the leaves remain green. Drain and squeeze out and excess water.

In a skillet over low heat, warm the olive oil. Add the garlic and fry until just golden, about 5 minutes. Add the drained greens and season with salt and pepper. Fry gently over low heat, stirring occasionally, until tender, about 5 minutes. Remove and arrange on a serving platter with lemon wedges and hot peppers. Serve hot or at room temperature.

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