Garlic Rapini

By Kevin • 30 or Less, All, Vegetarian • 29 Nov 2015

Garlic Rapini

I don’t cook it often, though I do know undercooked rapini (also known as broccoli raab) is quite bitter. Overcooked, it’s mush. Balance is key here and the rather salty water makes it happen.

Time: 20 minutes

Serves: 4


3000g water
20g salt
300g rapini (broccoli raab) – 5cm slices – thick stalks discarded
30g extra-virgin olive oil
5g garlic – finely chopped or grated
Zest of ½ an orange



Place the water and salt in a large pot and bring to a boil over high heat.

Add the rapini and return to a boil. Boil for only one minute and strain discarding water.

Place the oil and garlic in a sauté pan over medium heat.

When the garlic begins to sizzle, stir in the rapini, tossing often for one minute.

Remove from heat and serve topped with orange zest.

Get the PDF and nutrition info

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