Rapini And Garlic Recipes

RAPINI (BROCCOLI RABE) WITH GARLIC

Steps:

• Fill a large pot about 2/3 full with salted water, enough to cover the rapini when you add it later. Place the pot on the stove with high heat and cover it.
• Rinse the greens well in cold water to remove any dirt. Cut off the bottom four inches of broccoli rabe stems. If you still have some stems that are thick, you can remove the leaves from them to use and then discard the thick stems. See notes for an easy way to remove the leaves as in Naples.
• Peel the garlic and slice it thinly, then set it aside.
• When the water is boiling, add the rapini to the pot. Wait for the water to come to a boil again, and when it does, leave the greens in for one minute longer. Drain the broccoli rabe and let it sit in the drainer in the sink.
• Heat olive oil in a large skillet. Add the garlic and let it cook for a minute. Pat the rapini dry with a paper towel. Add the greens to the pan, turning them to coat with olive oil. Add salt and black pepper to taste. Cook for 5 minutes or until done to your liking (stirring occasionally). Taste again for seasonings, and add red pepper flakes before serving.

RAPINI WITH GARLIC & CHILI FLAKES

Steps:

• Chop off bottom inch of stalks.
• Bring a large pot of salted water to boil.
• Add rapini.
• Return to boil and boil about two to three minutes or until crisp-tender.
• Drain.
• Heat olive oil in a skillet on medium high heat.
• Add garlic, pepper flakes and rapini.
• Toss together for a minute or two, reduce heat, cover pan and cook three minutes.
• Remove cover, season and serve.

RAPINI AND GARLIC

Steps:

• Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

GARLIC RAPINI AND PASTA

Steps:

• Start by taking the rapini and removing any yellow leaves, (if they exist); Chop off the ends of the stalks about 1/2 inch to get rid of any dry tips.
• Now fill your sink with cold water and let the leaves soak in the water, moving them around, to remove any debris between them and also clean them; you will get to cook them a little later.
• Take a large pot, I use one about 16" high; Fill the pot with 3/4 water and add 2 tbsp of salt; Bring the water to a boil on your stove.
• Drain rapini from cold water and then add them to boiling water.
• You must cook them until they get soft; Continue boiling for at least 1/2 hr (until tender).
• Strain rapini from boiling water; Take rapini and try the best you can to squeeze out the water from the cooked bunch; This could take some muscle work but will be well worth it when you mix it with the other ingredients later; (Use a heavy spoon to press the cooked rapini into the strainer); Continue until most water is squeezed out; You should be able to roll the rapini into a ball now; Put rapini aside until later.
• Take your garlic head and peel all of the cloves off, (remove skins).
• Using a garlic presser, crush each clove until the entire garlic head has been processed.
• Take half of your olive oil and heat it in a large skillet.
• Sauté the pressed/crushed garlic in the hot oil until the garlic begins to brown.
• Add the rapini by breaking it into chunks, and spread it out over the surface to the garlic oil, in the skillet.
• Add the remainder of your olive oil and continue to sauté the garlic, rapini and oil until the rapini has soaked up the olive oil; (about 10 min).
• Boil the rotini pasta until it is the softness you desire, note: Add some salt to the boiling water while cooking the rotini, (pinch).
• Strain cooked rotini and place back into pan.
• Mix margarine, cayenne pepper, black pepper and romano cheese until the rotini is well coated.
• Add garlic rapini and oil from skillet into pan, over the rotini; Mix until the rotini is well coated.
• Serve with a sprinkle of grated cheese; Enjoy!