Ingredients
1 bunch rapini
2 tablespoons olive oil
12 teaspoon chili flakes
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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chop off bottom inch of stalks. bring a large pot of salted water to boil. add rapini. return to boil and boil about two to three minutes or until crisp-tender. drain. heat olive oil in a skillet on medium high heat. add garlic, pepper flakes and rapini. toss together for a minute or two, reduce heat, cover pan and cook three minutes. remove cover, season and serve.