Garlic Sautéed Rapini: A Simple, Flavor-Packed

Stav Kogan

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Prep Time 10

Cook Time 11

Total Time 21

Servings: 4 servings

Calories: 254

2 tbsp (1 fl oz / 30 ml) Avocado oil
4 cloves (0.5 oz / 14 g) Garlic cloves , thinly sliced or minced
2 cups (16 oz / 454 g) Rapini (Broccoli Rabe) , tough stems trimmed
1 cup (8 oz / 227 g) Monterey Jack cheese , freshly grated
2 tbsp (0.5 oz / 14 g) Toasted almond flakes
0.1 tsp (0.02 oz / 0.5 g) Salt , or to taste
Tame the Bitterness: Rapini has a naturally bitter flavor profile. If you prefer a milder taste, blanch the greens in boiling salted water for 1-2 minutes, then immediately plunge them into an ice bath before sauteing.
Freshly Grate the Cheese: Pre-shredded cheeses are coated in anti-caking agents that prevent them from melting smoothly. Grate your own Monterey Jack from a block for that perfectly creamy, gooey topping.
Watch the Garlic: Garlic goes from fragrant and golden to burnt and acrid in seconds. Sauté it over medium or medium-low heat and add the rapini the moment you smell that sweet garlic aroma.
Toast Your Own Almonds: While you can buy them prep-toasted, lightly toasting raw almond flakes in a dry skillet for 2-3 minutes right before serving will unlock their natural oils and provide a much better crunch.

Heat the 2 tbsp. (1 fl oz / 30 ml) avocado oil in a large skillet over medium heat, then add the 4 garlic cloves (0. 5 oz / 14 g) and sauté for about 1 minute until fragrant.
Mix in the 2 cups (16 oz / 454 g) rapini, tossing to coat it in the garlic oil, and cook for exactly 10 minutes until tender.
Season the cooked greens evenly with 0. 1 tsp (0. 02 oz / 0. 5 g) salt, or adjust to your personal preference.
Dish the warm greens onto serving plates, top immediately with the 1 cup (8 oz / 227 g) grated Monterey Jack cheese so it melts slightly, sprinkle with the 2 tbsp. (0. 5 oz / 14 g) toasted almond flakes, and serve.

Calories: 254kcalCarbohydrates: 5.5gProtein: 18gFat: 23.91g

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