Rapini with garlic and onions

Name: Rapini with garlic and onions
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 2 bunches rapini, stems trimmed and chopped, about 16 cups packed; 2 tbsp butter; 1 cup thinly sliced red onion; 1 garlic clove, minced; 1/2 tsp salt

Prep Time10 min
Total Time15 min
Makes8 Servings

By Chatelaine

Ryan Szulc

Ingredients

2 bunches rapini, stems trimmed and chopped, about 16 cups packed
2 tbsp butter
1 cup thinly sliced red onion
1 garlic clove, minced
1/2 tsp salt

Instructions

Bring a large pot filled two-thirds with water to a boil. Add rapini to water and boil, uncovered, for 1 min (do in two batches, if needed). Drain well. Melt butter in a large frying pan over medium-high. Add onion and garlic. Cook until onion is soft, about 3 min. Add rapini and salt, stirring often, until rapini is coated with butter mixture, 1 to 2 min. Transfer to a platter.

Nutrition (per serving)

Calories 54, Protein 4g, Carbohydrates 4g, Fat 3g, Fibre 3g, Sodium 199mg.

FILED UNDER:

Healthy Recipes side dishes stovetop

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.