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Rapini Sautéed with Garlic and Chili Flakes


Cooking in season allows you to get the full flavour of the fruits and vegetables you’re using, and also helps save some money in your wallet. If you’re looking for spring side dishes with in-season vegetables, look no further than this recipe.

Rapini, or broccoli rabe, is in season from fall to spring so now is the best time to try this delicious vegetable. Rapini is most commonly cooked with chili flakes and garlic to tone down the bitterness and also bring out a lot of flavour. You can use less garlic or add more chili flakes to suit your preferences. This side dish pairs well with pork, or you can toss it with more olive oil and pasta for a light springtime dinner.


  • 1 1/2 bunch rapini
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • ¼ tsp chili flakes
  • ¼ tsp salt


  1. Wash the rapini and trim the ends of the stalks.
  2. Fill a deep skillet with water and bring to a boil. Cook the rapini until tender, about 2 minutes. Drain the rapini and chill it in ice water. Dry and chop coarsely. Set aside.
  3. Using the same skillet, heat the olive oil over medium heat. Sauté the garlic and chili flakes until the garlic starts to brown. Add the rapini and cook until heated through.

Thanks to Canadian Living for creating this delicious recipe and to CBC Best Recipes Ever for their fantastic imagery. Flavour Curator does not claim to own any of the materials on this page.

Ashley Maniw

Ashley Maniw graduated from York University with an Honours B.A. in English and Creative Writing. Cooking and eating are amongst her many hobbies. Ashley is committed to gluten-free, organic, and clean eating...for the most part. She hasn't met a Doritos flavour that she hasn't liked.

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