i used this method for Kale and it ROCKED! i also did it for bok choy and plain old brocoli...

Fantastic! Rapini is sometimes more bitter than other times. My family cooks it all the time. But, we add olive oil and not the butter. Adding lemon and sugar was new too. Toss with any small macaroni or twists. Add a little mor olive oil and some parmesan cheese.

I've never cooking with Rapini and the people in the store couldn't even find the code for it - it hadn't been run up for that long but I'm glad I did use it. Although the peeling of it was rather hard, I ended up cutting of the ends mostly. It was such a good tasting dish and you felt healthy eating it too.

this is something to get use to, different, but i always love to try healthy varieties so because of the vitimans in this dish i ate it, thanks a bunch

Says it all. Great photog and descr. We can see as it cooks.

Says it all. Great photog and descr. We can see as it cooks. Olive oil even better. Add red chile flakes.

Is it possible to use spinach instead of rapini?

The results and the cooking method would not quite be the same, but you could do it. Just don't use any water and don't cover with a lid, also lower the heat a bit, so the garlic doesn't burn. The spinach may also need to be drained after to remove the excess water. Also the spinach will cook down to very little so you will need to use quite a bit. Likely 1 pound would only be enough for 2 servings. Hope this helps!

I did this dish yesterday and I couldn't eat more that one bite of it , this stuff is really bitter . NO way I'm making this again ... tasted good raw though . ;D

This is the nature of rapini, you either like it's unique bitterness or you don't. Thanks goodness we don't all like the same things, otherwise life would be a bit boring hey! :-)

I tried this according to the recipe the first time and had to choke the stuff down it was so bitter. Then I did some research. The second time I made this recipe, I blanched the rapini for two minutes, then shocked it in ice water before proceeding with the Rouxbe recipe. I added lemon juice at the end per the recipe, but I also finished it with some lemon zest. I actually enjoyed the rapini this way. It was still bitter. I think bitterness is its nature, but the bitterness was lessened, and the amount of bitterness was actually nice in contrast to herbed baked tomatoes, pan fried pork chops and pan sauce.

This recipe is fantastic! I used broccolini instead of rappini and it tasted amazing. I did not add the sugar since broccolini is not bitter like rappini is. Fabulous! Thanks for the recipe! -Nancy

Got some rapini in my first ever farm share. :) Thank goodness I belong to rouxbe so I could learn what it is and what to do with it. Super easy recipe too, tho i should have watched the emince vid before chopping up my garlic. Lol. I suppose that's why I'm here, to learn to cook. I'm surprised by how much I like the rabe even tho it's bitter. I didn't bother with the stems (is that awful and wasteful?) and prefer it sans lemon.

I enjoy it!

So glad to hear Maycol! All the best, Chef Kirk

Thanks for this tip! I will try this next time with rapini.