Rapini on Bread

2010 Sep/Oct


  • olive oil
  • 1 lb. rapini
  • 3 garlic cloves, minced
  • 1/2 c. chicken or vegetable stock
  • 2 T. balsamic vinegar
  • salt and pepper


Blanch the rapini until just barely cooked. Heat the olive oil in a sauté pan and add the rapini. Sauté for about 3 minutes. Add the garlic and cook briefly, then add the stock and allow it to reduce to a slightly syrupy consistency. Toss in the balsamic vinegar, season with salt and pepper and stir. Serve atop grilled bread or as a side dish. Serves 4.