Rapini, as you know, has a “bitter-ish” taste to it, which could be reduced but rarely completely eliminated. If you like that offensive yet pleasant and interesting taste, here is one recipe (among so many) to go with chicken.
Ingredients (serving two):
- One boneless chicken breast, cut into thin slices and seasoned with pinch of salt and herb de province , or the seasoning of your choice.
- Red onion, I medium, chopped.
- Rapini, 1 bunch, trimmed and washed.
- Garlic, 3 cloves, chopped.
- Red pepper flakes, as desired.
- Salt, about 1 tbsp.
- Fresh lime juice, 1 tbsp.
- Olive oil, 2 tbsp.
- Optional: Freshly grated Parmigiano chesses, 1-2 tbsp.
Method: All shown in the pictures, yet here it is: Fill in three quarter of a big pot with water, add ½ tbsp. of salt and bring to a boil. Add rapini and drain after two minutes (this stage is to take the bitterness away).
In a frying pan, warm 1 tbsp. olive oil and sauté garlic and red pepper flakes as soon as you smell the garlic, add rapini, continue frying for another couple of minutes, add lime juice, mix and put aside.
Next, in a frying pan, warm 1 tbsp. olive oil and this time sauté onions for another couple of minutes. Add chicken fillets and fry on each side until cooked through and caramelized.
To serve, simply transfer the rapini to the platter or serving dish, and add chicken pieces on top. You could sprinkle with some cheese.