- One bunch of rapini (about two or three good handfulls)
- 3-4 garlic scapes
- 3 cloves of garlic (omit if you only want the mild garlic flavour from the garlic scapes)
- Olive oil, or oil of your choice
- Salt and pepper
If your rapini is not fresh from the garden, or it is bitter, or tough, cook it in boiling, salted water for about one minute, or until tender. Drain, and set aside. You can test to see if your rapini is fresh and tender enough by eating a piece of it raw. If you can do this successfully and you enjoy its raw flavour then you do not need to pre-cook it in water and you will simply saute it in the pan.Roughly chop garlic, if using. Add garlic and a generous amount of oil to a frying pan, preheated on medium/medium-high heat. Saute until lightly golden. Roughly chop garlic scapes – I prefer pieces approximately 1 inch long.
If the rapini has already been cooked in water: add garlic scapes and saute about one minute. Add rapini, salt, and pepper to your pan. Sautee about another minute.
If you are adding raw rapini to your pan: add garlic scapes, rapini, salt, and pepper and saute until the thickest pieces of rapini are fork-tender.
Serves about four people as a side-dish.