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Sauteed Rapini

Ingredients
  Rapini 1 1⁄2 Pound (675 Gram / 1 Bunch, Chinese Broccoli)
  Chopped pancetta/3 slices bacon 3 Ounce (85 Gram, Italian Bacon)
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), thinly sliced
  Balsamic vinegar 1 Teaspoon
  Salt To Taste
  Coarsely ground pepper To Taste
Directions

In a 3 quart (3 1) pot, bring lightly salted water to a boil.
Trim thick stalks from rapini.
Blanch in boiling salted water for 2 minutes.
Remove and cool in an ice bath.
Chill.
In a large skillet, saute the pancetta in olive oil till crisp.
If using bacon slices do not add olive oil.
Add garlic and saute until soft, not brown.
Add vinegar to saucepan, place rapini in saucepan, and toss until warmed.
Finish with salt and ground pepper.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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4.22059
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 737 Calories from Fat 534

% Daily Value*

Total Fat 60 g93%

Saturated Fat 16.5 g82.5%

Trans Fat 0 g

Cholesterol 60 mg20%

Sodium 1996.1 mg83.2%

Total Carbohydrates 26 g8.6%

Dietary Fiber 18.8 g75.4%

Sugars 3.4 g

Protein 34 g68.7%

Vitamin A 356.8% Vitamin C 234.6%

Calcium 75.9% Iron 84.6%

*Based on a 2000 Calorie diet

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Sauteed Rapini Recipe