Adapted from

I love rapini and this is by far my favorite way of eating it. I often make extra and throw it into pasta dishes and salads.


1 lb rapini
1/2 teaspoon tumeric
1 teaspoon salt
2 cloves of garlic
4-6 T of olive oil

Place rapini in a pot and just cover with water. Add tumeric and salt, and cook until the stalks are crisp tender (~5 minutes). Drain.In a medium hot frying pan, heat olive oil and garlic (crushed/chopped)until fragrant. Add drained rapini and saute slightly – let the stalks get browned. Cook until the rapini flowers are slightly crispy and browned. Add salt and pepper as required.