#78 The Case of Sautéed Rapini

There are worse things to be addicted to than a leafy green vegetable. So I can safely admit to being smitten with rapini. There's just something about its sturdiness and its complicated bitter taste that dares me to obsess over it.

I have this great recipe for Pizza with Rapini and Chillies, but you know, I most enjoy rapini as a simple side.

Sautéed Rapini

1 bunch rapini
2 tablespoons olive oil
vegetable seasoning (the seasoning I use for Grilled Veggies)

Trim 1/3 off the bottom of the rapini while still bunched.

Cut the remaining rapini in half.

In a colander, rinse the stem ends under cold, running water. Drop into boiling water. Bring the water back to a boil then drain the stems in the colander. Dry the bottom of the pot.

In another colander, rinse the leaves and buds under cold, running water and drain.

In the pot, heat the olive oil over high heat.

When the oil gives off its aroma, stir in all of the rapini. Sprinkle with vegetable seasoning to taste and sauté until three quarters wilted.

Serves 4.

♥ Becki

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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