Sautéed rapini with garlic and chile from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 331) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • Breadcrumbs on November 25, 2012

    p. 331 - I loved this dish. mr bc is a bitter green hater and he managed a ‘like’ for this so it just goes to show you what a healthy dose of evoo can do to entice someone!! There is a fair bit of oil in this dish - 1/2 cup to 1.5lbs of rapini. That said, I envisioned this recipe as an antipasti-type dish and as the author points out, the sauce makes for good dipping w a crusty hunk of bread. We served this hot, right out of the pan, alongside porchetta and mashed potatoes. I think it would be sensational at room temp as well. I especially liked the thinly sliced chile de arbol and had no issue w the heat however sizes and intensities of these chilies vary w age. Yum! Photos here: http://chowhound.chow.com/topics/397072#7731175

  • fprincess on April 27, 2012

    Very simple but it works. Served with grilled fish. Picture here on eGullet: http://egullet.org/p1874912

  • fprincess on April 09, 2011

    I made this recipe with kale instead of rapini. It is simple and tasty however was a little too spicy for my taste. Next time I will reduce the amount of chile arbol by half.

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