Braised rapini with feta and sun-dried tomatoes


  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 Servings
*PLUS Cooking time: 9 minutes
Chatelaine Triple Tested


  • 1 bunch rapini

  • 1 tbsp olive oil

  • 1 tbsp sun-dried tomato oil

  • 2 garlic cloves, minced

  • 1/4 tsp hot red-chili flakes

  • Pinch of salt

  • 1/3 cup crumbled feta

  • 3 oil-packed, large sun-dried tomatoes, drained and chopped


  • Trim about 2 in. (5 cm) from rapini stems and discard. Place rapini in a large frying pan along with 1 cup (250 mL) water. Cover and bring to a boil over medium-high, turning rapini occasionally. Reduce heat and simmer, covered, until stems are fork-tender, 5 to 8 min. Drain well to get rid of extra moisture. Remove rapini to a platter.

  • Wipe pan dry. Heat oils in pan set over medium. Stir in garlic and chili flakes. Stir-fry until garlic is tender and fragrant, about 1 min. Return rapini to pan and toss with oil mixture and salt. Remove to same platter, then scatter feta and sun-dried tomatoes overtop.

Nutrition (per serving)

Calories 131, Protein 6g, Carbohydrates 6g, Fat 11g, Fibre 3g, Sodium 190mg.