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Lemony rapini

16

  • Prep Time15 mins
  • Total Time15 mins
  • Makes6 Servings
Lemony rapini

John Cullen

Chatelaine Triple Tested

Ingredients

  • 2 bunches rapini

  • 3 tbsp butter

  • 1/4 tsp salt

  • 2 tbsp lemon zest

  • 1 tsp hot chili-garlic sauce

  • 1 tbsp lemon juice

Instructions

  • Bring a partly filled pot of salted water to a boil. Meanwhile, trim about 2 in. from rapini stems and discard. Add rapini to boiling water. Boil, uncovered, for 1 min. Drain well.

  • Melt butter in a very large frying pan over medium. Add salt and rapini, and stir often until rapini is coated with butter mixture, 1 to 2 min.

  • Remove from heat and stir in zest and chili-garlic sauce. Transfer to a platter. Just before serving, drizzle with lemon juice.


Nutrition (per serving)

Calories 83, Protein 5g, Carbohydrates 5g, Fat 6g, Fibre 4g, Sodium 484mg.

Make-Ahead Tip:

Boil rapini, then plunge into ice water until cold. Refrigerate. Finish off in frying pan just before serving.

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