Lemony rapini

16

PREP TIME

15 min

Makes

6 Servings

Lemony rapini

John Cullen


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
  • 5 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 6 g,
  • Fibre
  • 4 g,
  • Sodium
  • 484 mg.

Make-Ahead Tip:

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