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Sauteed Rapini with Chile-Orange Oil

Sauteed Rapini with Chile-Orange Oil
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.

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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
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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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