Rapini and Caramelized Onions

December 9, 2013

Rapini and Caramelized Onions

Philippe, Tucson CSA

2 tablespoons olive oil
1 gold onion, sliced into slivers, lengthwise
1 bunch rapini, cross-cut in 2-inch segments
2-3 garlic cloves, minced
1/4 teaspoon red chili flakes or ground black pepper
Salt to taste

In a large skillet, heat oil to medium heat. Add onions and cook until slightly browned (about 15 minutes), stirring occasionally.

While onions are cooking, blanch the rapini for 1 minute in a large pot of boiling salted water. Drain.  Plunge into a bowl of iced water to stop the cooking. Drain again. You can skip the blanching if you want to preserve the strong flavor of the rapini.

When onions are done, add chili flakes and garlic. Cook for 1-2 minutes. Toss in the rapini. Turn heat to high and cook until most of the moisture is gone, about 5 minutes, stirring occasionally.  Add salt to taste.

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