The amount of oil called for in this recipe might shock you, but to get the rapini nicely sautéed and coated in all the flavors of the chile, shallot, and thyme, it really is necessary. If you don’t want to end up eating all that oil, you can remove the rapini from the pan with tongs, leaving the oil behind. Or you can serve it all together, and let the olive oil pool beneath the rapini on the plate. Of course, I can never resist sopping up the oil with a crusty hunk of bread!
Ingredients
Preparation
Step 1
Bring a large pot of heavily salted water to a boil.
Step 2
Blanch the rapini a couple of minutes in the rapidly boiling water, until just tender and al dente. Drain, and cool on a platter or baking sheet.
Step 3
Heat a large sauté pan over high heat for 2 minutes. Pour in 1/4 cup olive oil and add the garlic, shallots, thyme, and chile. Cook a few minutes, until the shallots are translucent. Add the rapini and 1 teaspoon salt. Stir well, coating the rapini with the other ingredients and bathing it in the oil. Drizzle the remaining 1/4 cup oil over the rapini, and sauté 2 minutes, tossing often. Sprinkle another teaspoon salt and a pinch of black pepper over the rapini, toss, and taste for seasoning.
