Rapini x 2

Silvia's Rapini

INGREDIENTS

• 1 bunch rapini, ends trimmed and stems sliced in half lengthwise
• 1/2 cup pinenuts
• 2-3 Tbsp olive oil
• 1-2 Tbsp honey
• salt to taste

METHOD

1. Wash rapini in plenty of water, lightly drain the water, leaving some water on the rapini to add to the pan later.
2. Lightly saute the pinenuts in the olive oil over medium heat until lightly browned.
3. Add the slightly wet rapini to the pan, cook, stirring occasionally, for about 10 minutes or until rapini is wilted and tender.
4. Sprinkle with salt and drizzle honey over top. Toss to coat.

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Robin’s Rapini

INGREDIENTS

• 1 bunch rapini, ends trimmed and rapini chopped
• 1 small red onion, chopped
• 3-4 garlic cloves, peeled and minced
• 2-3 Tbsp olive oil
• Salt and pepper to taste

METHOD

1. Wash rapini in plenty of water, lightly drain the water, leaving some water on the rapini to add to the pan later.
2. Heat the olive oil in the pan over medium heat, add the onion and garlic. Cook, stirring, for 3-4 minutes.
3. Add the slightly wet rapini to the pan, cook, stirring occasionally, for about 10 minutes or until rapini is wilted and tender.
4. Season with salt and pepper. Toss to coat.