Rapini, otherwise known as broccoli rabe, is a very popular side dish in Italy. A bitter green that is a combination of broccoli florets, thin spears and greens, a simple sauté is all these lovely greens need. One of my favorite ways to enjoy rapini is sautéed in quality olive oil along with sliced garlic, anchovy paste and both lemon zest and juice. The lemony flavor brightens up the bitter taste of the greens, the anchovy paste adds a perfect amount of saltiness, and the garlic does what garlic does—adds yummy flavor.
(To view this recipe, click on the blue title of the blog post above*)
Rapini with Anchovies, Garlic & Lemon
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon anchovy paste (or 3 anchovy fillets)
- 1 head of rapini, ends trimmed, greens cut into bite-sized pieces
- ½ teaspoon salt, ¼ teaspoon black pepper
- Zest of 1 large lemon
- Juice of 1 large lemon
Directions:
- In a straight-sided saute pan, heat the oil over medium-high heat. Add in the anchovy paste and stir until it dissolves. Add in the garlic and cook for 1 minute. Add the prepared rapini into the pan, reduce the heat to medium.
- Season with salt and pepper and the lemon zest. Saute for 5-7 minutes, or until the greens are wilted. Squeeze with lemon juice and serve warm.
Tagged: broccoli rabe, garlic, Italian, lemon juice, lemon zest, rapini, sauteed greens, side dish, vegetable, vegetarian
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