Apparently, I’ve become a grown up. I am now voluntarily eating not just Brussels sprouts but now rapini! Traditionally not a big fan of bitter greens, I have warmed to them in the last year so long as they are balanced with other flavours to cut through the bitterness. Cue J making Giada de Laurentiis’ sautéed rapini that has a nice kick with some chili flakes and sweetness from a handful raisins. This side dish looked fantastic served in our colourful casserole dishes!
2 bunches rapini, stems trimmed
3 tb olive oil
2 garlic cloves, chopped
1/2 ts red pepper flakes
1/4 c raisins
2 tb pine nuts, toasted
1. Blanch the rapini by dropping it in a pot of boiling water for 1 minute, then transferring it to an ice bath. Reserve roughly 1/4 of the cooking liquid.
2. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and sauté about 1 minute.
3. Reduce heat to medium-low and add the rapini. Toss to coat.
4. Add half the the reserved cooking water, the raisins, and cook until the rapini is heated through and the stems are tender, about 4 minutes. Season with salt, to taste.
5. Right before you’re ready to serve, add the pine nuts and toss so that all the ingredients have combined.