Rapini With Garlic and Chilies
Slow-cooked rapini with fresh red chili (or jarred Calabrian chilies), garlic and anchovies.
Ingredients
- 1 bunch rapini trimmed and washed
- ¼ cup extra-virgin olive oil
- 3 cloves garlic thinly sliced
- 2 anchovy fillets chopped (optional)
- 2 tsp jarred Calabrian chilies in oil or 1 red finger chili chopped
- ¼ tsp kosher salt
Instructions
- Bring large pot of salted water to a boil. Add rapini and cook until tender, 2 to 3 minutes. Drain.
- In large skillet, heat oil over medium. Add garlic and cook until golden, about 1 minute. Add anchovies (if using) and chilies and cook until fragrant, 30 to 45 seconds. Add rapini and salt and cook over medium-low, stirring, until very tender and water has evaporated, 6 to 8 minutes.
- Transfer to platter and drizzle with more olive oil and chilies if desired.
Notes
Blanching (briefly cooking in boiling water) rapini before cooking it in oil and garlic removes the bitterness, leaving a mellow sweetness.