I was inspired by a side dish at DeSoto’s, a very good neighbourhood restaurant. I love rapini and this is quick and very, very tasty.
- 1 bunch rapini, washed, bottom 1/2″ of ends cut. I also separated the larger branches from the main stem for easier eating
- 6 garlic cloves, minced finely (less if you don’t love garlic)
- 1/2 tsp salt
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup white wine (optional)
Let’s do it!
- In a small saucepan, heat the balsamic vinegar and wine uncovered until it becomes syrupy. If it becomes TOO thick, add water to thin.
- Heat 1 tbsp olive oil over medium heat in a large sauté pan that has a lid.
- Add garlic and stir until it starts to turn golden.
- Add rapini and salt. Toss with kitchen tongs to coat every piece in oil and garlic. There was a ton of rapini so I did this in stages, the rapini will wilt and reduce in size as it cooks.
- Add a splash of water to the pan and cover for about 5 minutes or longer, depending on how al dente you like your veggies.
- Once the rapini is cooked to your liking and the balsamic reduction is ready, toss it all together with the second tablespoon of olive oil.
That’s it! It’s a super tasty way to get your greens in!