Sauteed Rapini (Broccoli Rabe)
Sundried Tomatoes, Garlic and Kalamata Olives make this dish for Sauteed Broccoli Rabe (Rapini) a hit. This Sauteed Rapini (Broccoli Rabe) with Garlic is the perfect side if your are looking for something different from the regular broccoli or spinach you make.
Servings: 4
Calories: 127kcal
Ingredients
- 1 bunch of rapini
- 3 tbsp. olive oil for frying
- ½ cups broth your choice
- 1 clove of garlic
- 4 sun-dried tomatoes
- 10 kalamata olives
- 1 tsp salt
- ½ tsp ground pepper
Instructions
- If preferred, par boil or boil your rapini. In a medium frypan, heat up the oil and crushed garlic. Place the rapini in the frypan and cover to cook, mixing regularly so that the greens fry evenly.
- Add broth when you need more liquid in the frypan. The liquid also helps to steam cook the rapini if you didn't blanche your rapini or boil your rapini. Add the olives and the sundried tomatoes and let simmer for about 20-30 minutes. Since the sundried tomatoes and olives are already salty, I leave it up to you to season further if needed.
- You will know the rapini are done when they are wilted and easily break apart. Transfer the cooked rapini to a plate and serve as a side.
Nutrition
Serving: 1/4 of Dish | Calories: 127kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 678mg | Fiber: 1g | Sugar: 1g