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Sautéed Rapini with Sweet Pepper and Onion View Larger

Sautéed Rapini with Sweet Pepper and Onion

A fresh and flavorful vegetable side dish to serve with baked or broiled fish or poultry. Loaded with vitamins and minerals, rapini is a stronger-tasting cousin of broccoli.


  • 3 teaspoons Stonewall Kitchen Roasted Garlic Oil
  • 1 medium onion, coarsely chopped
  • 1 red or yellow bell pepper, seeded and coarsely chopped
  • 1 medium bunch (about 1 pound) rapini, washed, coarse stems removed, and cut into 2-inch lengths
  • 1/2 cup chicken or vegetable stock
  • Kosher salt and freshly ground black pepper
  • Red pepper flakes, optional


  1. Heat 2 teaspoons of Roasted Garlic Oil in a large skillet over medium-high heat. Stir in onion and pepper. Sauté until lightly colored, about 4 minutes.
  2. Stir in rapini. Cook until just wilted and dark green, about 2-3 minutes, stirring often.
  3. Add stock, red pepper flakes, and salt and pepper, to taste. Cover, reduce heat to low and cook until rapini is tender, about 8 minutes, stirring occasionally.
  4. Before serving, drizzle on remaining teaspoon of Roasted Garlic Oil.


In Stock

Roasted Garlic Oil
Roasted Garlic Oil Item: 551004 $9.95