4 Servings

  • 3 teaspoons  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.