Lemony rapini
16
- Prep Time15 mins
- Total Time15 mins
- Makes6 Servings
John Cullen
Ingredients
2 bunches rapini
3 tbsp butter
1/4 tsp salt
2 tbsp lemon zest
1 tsp hot chili-garlic sauce
1 tbsp lemon juice
Instructions
Bring a partly filled pot of salted water to a boil. Meanwhile, trim about 2 in. from rapini stems and discard. Add rapini to boiling water. Boil, uncovered, for 1 min. Drain well.
Melt butter in a very large frying pan over medium. Add salt and rapini, and stir often until rapini is coated with butter mixture, 1 to 2 min.
Remove from heat and stir in zest and chili-garlic sauce. Transfer to a platter. Just before serving, drizzle with lemon juice.
Nutrition (per serving)
Calories 83, Protein 5g, Carbohydrates 5g, Fat 6g, Fibre 4g, Sodium 484mg.
Make-Ahead Tip:
Boil rapini, then plunge into ice water until cold. Refrigerate. Finish off in frying pan just before serving.