Bitter, crisp rapini sautéed with sweet shallots and garlic - topped with lemon-infused olive oil and spicy chili spread. 

Rapini with Lemon & Chili

Serves: 4


1 bunch rapini
2 tbsp Agrumato Extra Virgin Olive Oil & Lemon
2 shallots, minced
2 garlic cloves, minced

¼ tsp


¼ tsp

sea salt

¼ tsp 

lemon zest
1 tbsp Sarafino hot pepper spread



1. Bring a large pot of salted water to a boil.
2. Rinse rapini well.
3. When the water reaches a boil, add rapini and boil for approximately 7-8 minutes until the stalks are fork tender. Drain in a colander and rinse with cold water to halt the cooking process.
4. Heat olive oil in a large sauté pan over medium heat. When heated add the shallot and garlic and continue to sauté for 2 minutes. 
5. Add salt and pepper. 
6. Add rapini and saute for 5-7 minutes until fully heated. 
7. Plate rapini, spoon over hot pepper spread and sprinkle with lemon zest. 


Other fall greens we love:

 Maison Orphée

Olives & Balsamic Dressing

Pusateri's Holiday Greens with grapes, toasted pine nuts, shaved Parmigiano & white balsamic vinaigrette. 

Fresh City Farms 

Organic Sunshine Salad