Rapini with Lemon and Cheese

Rapini is somewhat bitter and has a real snap to its flavor. It is wonderful when poached in boiling water and then sautéed in oil with a bit of garlic and lemon juice.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 quart water
  • 1 tsp. salt
  • 1 lb. rapini, ends trimmed
  • 2 Tbsp. olive oil
  • 4 cloves garlic, peeled
  • 1 Tbsp. lemon juice
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. grated Parmesan cheese

Directions

  • In a large saucepan, bring the water to a boil over high heat; add the salt and rapini. Reduce heat to low and simmer for 6–8 minutes. Drain and shock under cold water and dry on paper towels.
  • In a large skillet, heat the olive oil over medium-low heat and slowly sauté the garlic for 5 minutes, taking care not to let the garlic brown. Remove from heat. Add rapini to the garlic and olive oil. Sprinkle with lemon juice, salt, pepper, and Parmesan cheese. Toss to combine.

Recipe Information

Serves: 4

Ingredients

  • 1 quart water
  • 1 tsp. salt
  • 1 lb. rapini, ends trimmed
  • 2 Tbsp. olive oil
  • 4 cloves garlic, peeled
  • 1 Tbsp. lemon juice
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. grated Parmesan cheese

Directions

  • In a large saucepan, bring the water to a boil over high heat; add the salt and rapini. Reduce heat to low and simmer for 6–8 minutes. Drain and shock under cold water and dry on paper towels.
  • In a large skillet, heat the olive oil over medium-low heat and slowly sauté the garlic for 5 minutes, taking care not to let the garlic brown. Remove from heat. Add rapini to the garlic and olive oil. Sprinkle with lemon juice, salt, pepper, and Parmesan cheese. Toss to combine.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium430mg
Total Carbohydrate5g
Dietary Fiber3g
Sugars1g
Protein5g