Sauteed Rapini Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
VegetarianMain Ingredient
Interest Group


 Rapini1 1⁄2 Pound (675 Gram / 1 Bunch, Chinese Broccoli)
 Chopped pancetta/3 slices bacon3 Ounce (85 Gram, Italian Bacon)
 Olive oil2 Tablespoon
 Garlic2 Clove (10 gm), thinly sliced
 Balsamic vinegar1 Teaspoon
 Salt To Taste
 Coarsely ground pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 737 Calories from Fat 534

% Daily Value*

Total Fat 60 g93%

Saturated Fat 16.5 g82.5%

Trans Fat 0 g

Cholesterol 60 mg

Sodium 1996.1 mg83.2%

Total Carbohydrates 26 g8.6%

Dietary Fiber 18.8 g75.4%

Sugars 3.4 g

Protein 34 g68.7%

Vitamin A 356.8% Vitamin C 234.6%

Calcium 75.9% Iron 84.6%

*Based on a 2000 Calorie diet


In a 3 quart (3 1) pot, bring lightly salted water to a boil.
Trim thick stalks from rapini.
Blanch in boiling salted water for 2 minutes.
Remove and cool in an ice bath.
In a large skillet, saute the pancetta in olive oil till crisp.
If using bacon slices do not add olive oil.
Add garlic and saute until soft, not brown.
Add vinegar to saucepan, place rapini in saucepan, and toss until warmed.
Finish with salt and ground pepper.