Sauteed Rapini
https://easyhomemaderecipes.caLike anything else, Italians love to fry leafy vegetables like Sauteed Rapini, also known as Broccoli Rabe. Sundried Tomatoes, Garlic and Kalamata Olives make this dish for Sauteed Broccoli Rabe a hit. Rapini is the perfect side if your are looking for something different from the regular broccoli or spinach you make.Looking for other vegetable dishes? Try my Asparagus Wrapped in Prosciutto, Italian Style Fried Cauliflower, or my Sauteed Eggplant and Zucchini.
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Equipment
Ingredients
- 1 bunch rapini
- 3 tbsp olive oil for frying
- ½ cups broth your choice
- 1 clove garlic chopped
- 4 sun-dried tomatoes
- 10 olives black sundried or kalamata olives
- salt and pepper to taste
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.
Notes
Top Tips
Remember to cut and discard the bottom dry stems, about 1 to 2 inches as they are a little tough.Nutrition
Serving: 1Calories: 127kcalCarbohydrates: 4gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 295mgPotassium: 187mgFiber: 2gSugar: 1gVitamin A: 1601IUVitamin C: 12mgCalcium: 70mgIron: 2mg
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