Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Rave about this sensational rapini side dish with its stunning colour and taste from the kitchens of dershep

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This is just a side dish i made today. it's one of my favorite veg.
and so easy to make.


1 large bunch of fresh rapini
3 tablespoons extra virgin olive oil
1 whole bulb of fresh peeled garlic, coarsely chopped
sea salt, to taste
Crushed red pepper, to taste

1. Trim the thick tough stems from the Rapini just below where the stems branch or the leaves start. Rinse the Rapini and pat dry.

2. Heat the oil in a large heavy cast iron skillet over medium heat; add the chopped garlic and sauté briefly, 30-45 seconds. Add the Rapini toss to coat in the oil and garlic and reduce the heat to medium. Cook, stirring occasionally, until Rapini wilts. As it is cooking, season several times with salt and crushed red pepper. Cook Rapini for about 15 to 20 minutes or until it is very, very wilted.

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