Sautéed Rapini with Garlic and Parmesan
Sautéed rapini is a classic Italian dish that is simple to make and packed with flavor. The bitterness of the rapini is balanced by the sweetness of the garlic and the saltiness of the Parmesan cheese. This dish is a great way to use up leftover rapini and is a perfect side dish for any meal.
Rapini, also known as broccoli rabe, is a leafy green vegetable that is native to the Mediterranean region. It has a slightly bitter taste and a crunchy texture. Rapini has been cultivated for centuries and was a favorite of the ancient Romans. It is now grown all over the world and is used in a variety of dishes. The first recorded recipe for sautéed rapini appeared in a cookbook published in Venice in 1570. The recipe called for the rapini to be cooked in olive oil with garlic and Parmesan cheese. This basic recipe has remained unchanged for centuries and is still the most popular way to cook rapini today. Sautéed rapini is a versatile dish that can be served as a side dish, a main course, or even as a topping for pizza or pasta. It is a healthy and delicious way to get your daily dose of vegetables.
Sautéed Rapini with Garlic and Parmesan Sautéed Rapini with Garlic and Parmesan Sautéed Rapini with Garlic and Parmesan Sautéed Rapini with Garlic and Parmesan
Prep time: 10 | Cook time: 10 | Serves: 2
Ingredients
  • 1 pound rapini, washed and chopped
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the rapini and cook, stirring occasionally, until wilted and slightly browned, about 5 minutes.
  3. Add the garlic and cook for another minute, until fragrant.
  4. Stir in the Parmesan cheese, salt, and pepper.
  5. Serve immediately.
Why It Works
  • The combination of rapini, garlic, and Parmesan cheese is a classic for a reason. The bitterness of the rapini is balanced by the sweetness of the garlic and the saltiness of the Parmesan cheese.
  • Sautéing the rapini in olive oil helps to bring out its sweetness and flavor.
  • Adding the garlic at the end of cooking prevents it from burning and keeps its flavor fresh.
  • The Parmesan cheese adds a rich, nutty flavor to the dish.