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Sautéed Rapini with Garlic and Lemon
By Chef Tom Fraker


4 Bunches Melissa's Rapini -- ends trimmed
2 Tablespoons Unsalted Butter
2 Tablespoons Extra Virgin Olive Oil
1/2 Sweet Onion -- sliced thin
4 Cloves Melissa's Peeled Garlic -- minced
1 Melissa's Meyer Lemon -- juiced
1/4 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Pepper


In a large pot of salted boiling water, add the rapini and cook until just tender but still crisp.

When done, drop immediately in ice water to cool. Remove from the water and cut into bite-sized pieces.

In a large sauté pan, melt the butter and heat the oil. Add the onion, season with salt and pepper and cook until translucent.

Next add the garlic, cook for 30 seconds and add the rapini. Cook until heated through. Add the lemon juice, toss and serve.


If Meyer Lemons are unavailable, use the juiciest lemon you can find.