Chef Tom Fraker
Sautéed Rapini with Garlic and Lemon
Category
Side Dish
Servings
2 - 4 servings
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Chef Tom Fraker
Ingredients
-
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
Directions
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.
Recipe Note
If Meyer Lemons are unavailable, use the juiciest lemon you can find.
Filed in:
Garlic,
Meyer Lemon,
Meyer Lemons,
Organic Sweet Onions,
Peeled Garlic,
Rapini,
Sautéed,
Sautéed Rapini with Garlic and Lemon,
Side Dish
