Rapini with garlic, chile, and lemon from Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta by Ethan Stowell and Leslie Miller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on August 18, 2014

    This is a basic rapini recipe, but it always yeilds the best results. Perhaps because Stowell tells you to blanch the rapini before sautéing it. As he notes, this tames the bitterness without losing the rapini's signature bite.

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