Name: Sauteed Rapini with Chile-Orange Oil
Yield: 4 servings
Ingredients: 2 bunch rapini, cut into 3-inch lengths, stems removed; 3 Tbsp grape seed oil; ¼ orange, peel, pith removed, julienned; 2 large cloves garlic, thinly, sliced; 1 finger chile, cut in half, lengthwise, thinly, sliced, crosswise; coarse salt, and freshly cracked black pepper; 1 orange, peeled, segmented

YIELDS

4 servings

Rapini, or broccoli rabe, are greens that have a pungent, bitter flavour and can be purchased at Italian grocery stores and many regular supermarkets. Regular green broccoli would be delicious in this recipe too. Yield is 4 servings.

Ingredients

bunch rapini, cut into 3-inch lengths, stems removed

Tbsp grape seed oil

orange, peel, pith removed, julienned

large cloves garlic, thinly, sliced

finger chile, cut in half, lengthwise, thinly, sliced, crosswise

coarse salt, and freshly cracked black pepper

orange, peeled, segmented

Ingredient Substitution Guide

Directions

Step 1

In a saucepan, bring 2 quarts salted water to a boil.

Step 2

Add the rapini and cook until just tender, about 3 minutes.

Step 3

Drain.

Step 4

Put the rapini in a large bowl ice water. This will stop the rapini from cooking and keep the bright green colour. Drain rapini well and set aside.

Step 5

Wipe out the saucepan.

Step 6

Heat the grape seed oil and orange peel on medium heat for 2 minutes.

Step 7

Add the garlic and chile and cook until the garlic is golden, about 3 minutes.

Step 8

Add the rapini, season with salt and pepper and cook over moderately high heat until heated through, about 2 to 3 minutes.

Step 9

Add the orange segments.

Step 10

Transfer the rapini to a bowl and serve.

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