Lemon Garlic Rapini Recipe

Recipes, Recipes - Gluten-Free, Recipes - Vegetables, Recipes - Vegetarian January 13, 2011

Like I said in my last post, I have been having some technical difficulties with my camera and computer, so I am unable to show you complete step-by-step photos for this recipe as I had planned.  BUT you should definitely make it anyways because it is delicious and packed with nutrition. 

If you are a fellow nutrition nerd, you might want to learn all about the nutritional benefits of rapini (or broccoli rabe as it is also known) on Leslie Beck’s website.  For the rest of you, here is the recipe:

Lemon Garlic Rapini

Ingredients:
-1 bunch rapini (broccoli rabe)
-1 Tbsp. olive oil
-3 cloves garlic, minced
-1 lemon
-1 whole nutmeg, for grating

Directions:
1. Heat a large pot of water to boiling.  Meanwhile, wash rapini and trim about 1 inch from the bottom of the stalks.  Cut rapini into 2-inch pieces.  Prepare a large bowl with ice water and place next to large pot.
2. Cook rapini in boiling water for 2 minutes then remove and plunge immediately into ice bath to stop the cooking process.  Wait 2 minutes then drain.
3. In a large saucepan, heat olive oil over medium-high heat.  Add minced garlic and cook for 1 minute.  Add rapini and saute for 5 minutes, tossing a few times.
4. Meanwhile, use a microplane to zest the entire lemon.  Then cut lemon in half.  Add lemon zest to rapini for final minute of cooking.  Remove from heat.  Toss with lemon juice from half the lemon and about 1 teaspoon of freshly grated nutmeg.  Serve.

A few photos that did make it:
A microplane is one of my must-have kitchen tools (along with my onion goggles of course)

The zested lemon

Buy whole nutmeg if you can, then grate it with your microplane.
You will find that the flavor is much better!
I seriously had to restrain myself from eating this entire plate full of rapini. 
And so, I will call my New Veggie Adventure Challenge a success!  Now on to the next one…..
What new veggies have you tried lately?

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  • Ashley Brooke Barden January 13, 2011 at 12:10 am

    it wasn't bitter? When i had broccoli rabe in philly, it was soo bitter

  • Alysa January 13, 2011 at 12:16 am

    No, not at all! I think blanching it really takes out the bitterness. The nutmeg helps too!

  • Chow and Chatter January 13, 2011 at 3:56 am

    this looks great fresh and simple um new veggies can't think i have eaten so many lol

  • Sylvie @ Gourmande in the Kitchen January 16, 2011 at 11:01 pm

    Nutmeg, really? I would never have thought. Garlic, yes. I'm intrigued now.