Rapini with Garlic Chili Flakes
Elevate your side dish game with this vibrant and flavor-packed recipe for Rapini with Garlic Chili Flakes. Perfectly balancing the bold, slightly bitter notes of rapini (broccoli rabe) with the rich savoriness of garlic and the fiery kick of red chili flakes, this quick and easy dish is a surefire crowd-pleaser. The rapini is blanched to preserve its bright green color and tender texture before being sautéed to perfection in aromatic garlic-infused olive oil. A sprinkle of red chili flakes and a touch of salt and pepper complete this irresistible combination. Ready in just 25 minutes, this healthy and low-carb side pairs beautifully with hearty mains or can be enjoyed as a standalone vegetarian dish. Make this easy rapini recipe your go-to for any occasion—simple, wholesome, and bursting with flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 bunch rapini (broccoli rabe)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic
- 0.5 teaspoons red chili flakes
- 0.5 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 4 cups water
- 10 pieces ice cubes
Instructions
Trim the tough ends of the rapini stems and discard. Rinse the rapini thoroughly under cold water to remove any grit or dirt.
Fill a large pot with 4 cups of water and bring it to a boil over high heat. Meanwhile, prepare a large bowl of ice water by adding ice cubes to cold water.
Once the water is boiling, add the rapini and cook for 2-3 minutes until bright green and slightly tender. Drain the rapini and immediately transfer it to the bowl of ice water to stop the cooking process. Let it sit for 2 minutes, then drain and pat dry with paper towels.
Peel and thinly slice the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant and golden, being careful not to let it burn.
Add the red chili flakes to the skillet and stir for 30 seconds to release their aroma.
Add the blanched rapini to the skillet and toss to coat in the garlic-chili oil. Season with salt and freshly ground black pepper.
Cook the rapini for 3-4 minutes, stirring occasionally, until tender and well combined with the seasonings.
Taste and adjust the seasoning if needed. Serve warm as a side dish or enjoy it on its own.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 2.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
