Rapini with Lemon & Chili

INGREDIENTS

1 BUNCH RAPINI

2 TBSP AGRUMATO
EXTRA VIRGIN OLIVE OIL
& LEMON

2 SHALLOTS, MINCED

2 GARLIC CLOVES, MINCED

¼ TSP PEPPER

¼ TSP SEA SALT

¼ TSP LEMON ZEST

1 TBSP SARAFINO
HOT PEPPER SPREAD

 

INSTRUCTIONS

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 sauté for 5-7 minutes 
until fully heated.
7. Plate rapini, spoon over hot pepper spread 
and sprinkle with lemon zest.

     

     

    INGREDIENTS

    1 BUNCH RAPINI

    2 TBSP AGRUMATO
    EXTRA VIRGIN OLIVE OIL
    & LEMON

    2 SHALLOTS, MINCED

    2 GARLIC CLOVES, MINCED

    ¼ TSP PEPPER

    ¼ TSP SEA SALT

    ¼ TSP LEMON ZEST

    1 TBSP SARAFINO
    HOT PEPPER SPREAD


    INSTRUCTIONS

    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 sauté for 5-7 minutes 
    until fully heated.
    7. Plate rapini, spoon over hot pepper spread 
    and sprinkle with lemon zest.