Sautéed Rapini Recipe (broccoli rabe)

Bowl of Sauteed Broccoli Rabe in a white bowl with a blue napkin

4.43 from 7 votes

Sautéed Rapini Recipe (broccoli rabe)

A simple Sautéed Rapini Recipe made with just a few simple ingredients you are sure to have in your home any day of the week. Olive oil, garlic, Italian Seasoning and some chili peppers if you like things a little spicy. A great side dish that goes perfect with Italian meatballs, pasta, chicken or beef.

Prep Time2

Cook Time12

Total Time14

Course: Dinner

Cuisine: Italian, Mediterranean

Keyword: 21 Day Fix Dinner Recipe, Gluten Free Side Dishes, Healthy Side Dishes, Rapini, Rapini Recipe

Servings: servings

Calories: 47kcal

Author: Alisa Infanti

Cost: $3.50

Equipment

Knife
Collander
Large Sauté pan with lid
Stove
Spoon or Spatula

Ingredients

1 bunch fresh rapini washed and stems trimmed
2 tsp olive oil
1 clove garlic minced
¼ tsp Italian seasoning
⅛ tsp chili flakes optional
½ cup water

Instructions

Wash and trim the ends off of one bunch of fresh rapini. Heat a large saucepan to medium-high heat. Add 2 tsp olive oil, 1 clove minced garlic, 1/4 tsp Italian seasoning and 1/8 tsp of chili flakes (optional). Sauté for 1 minute.
Add the washed and trimmed bunch of rapini to the saucepan. Add 1/2 cup of water and cover with a lid to steam for about 5 minutes.
Remove lid. Rapini should be wilted. Mix rapini with garlic and chili flakes. Let simmer for another 5 minutes with the lid off so the water can evaporate. Remove from heat and serve when stalks of the rapini are softer but not mush. A fork should be able to go through the stalk easily.

Notes

Store leftovers covered in the fridge for up to 2 days.

If following the 21 Day Fix Container System this recipe would be considered

1 green and 1/4 tsp.

Nutrition