October 26, 2018

Secret Rapini Recipe

At first I wasn’t sure if I wanted to share my secret recipe with you guys. Then so many people voted ‘HECK YEAH’ on my Instagram story, so I felt compelled. Now let me warn you… I am no chef. Even though I claim to be every time I cook something and it turns out amazing, which is also every time I cook. haha #chefheather. But with that being said, I don’t typically measure out ANYTHING. I simply go with my gut and taste buds. (See what I did there?) Therefore, I am going to give you all the ingredients you’ll need and then let you guesstimate how much of everything else (seasonings, oil, etc.) you’ll need. I highly recommend that you taste your dish along the way. This recipe doesn’t have many ingredients but the flavor always turns out amazing, I promise.

Ingredients:
3 Whole Chicken Breasts
2 Packs of Hot Italian Sausage
2 Bundles of Rapini (Broccoli Rabe)
Olive Oil (Just have it handy at all times, ok? k.)
2 Table Spoons of Minced Garlic (I buy the pre-chopped jar because ain’t nobody got time for that)
Garlic Powder, Italian Seasoning, Pepper & a dash of Salt per taste.

Warning! Patience is key when cooking the rapini. So always start there.

Step 1: Fill a giant pot with water, about half way. Then put it on the stove on high.
(While it’s trying to boil, I cut up the chicken breasts into cubes and set aside.)
Step 2: When the water is finally boiling, add both of the bundles of rapini to the pot and cover. Still cooking on about medium-high.
Step 3: In a large wok, cover the bottom with olive oil and pre heat on medium. When heated add the cubed chicken, sprinkle with Italian seasoning, pepper, a dash of salt, ONE tablespoon of minced garlic and let cook. Be sure to consistently toss the chicken to ensure it’s cooked thoroughly. I usually cook on a medium-low. (I don’t want to dry out the chicken because of how long the rapini takes. Also, this is the pan you’re going to combine everything in later.)
Step 4: While cooking the chicken, in another pan, cook all sausage. I don’t add oil or seasoning because the spicy sausage has SO MUCH flavor already. Just keep flipping the sausage until both sides are browned. (Almost burnt.)
Step 5: Check on the rapini. I typically take a fork and poke the bottom stems. If they are super soft, it’s done. If it’s still hard, cover and continue to cook.
Step 6: Remove sausage from the pan and cut it up into pieces. It’s okay if it’s not fully cooked because then you’ll add it to the chicken wok to cook further. You want the juices from the spicy sausage to soak with the chicken.
Step 7: By now the rapini should be cooked thoroughly. Drain in a colander but be sure to use pressure with a cooking utensil to get out excess water. Rapini tends to absorb water easily, so you want to press most of it out. Once drained, lay it in the wok on top of the chicken and sausage.
Step 8: Add about a teaspoon more of olive oil directly on the rapini. Along with the last tablespoon of garlic and salt/pepper to taste. Toss the rapini gently so the seasonings are covering most of the rapini. Cover wok on medium for about five minutes.
Step 9: Uncover wok and take a knife to gently cut up just the rapini. Sir all the ingredients together. Recover and let sit for about 10 more minutes on low.
Step 10: Uncover for the last time AND ENJOY!

This is one of my favorite dishes not only to make, but eat as well. It does make a lot portion wise but I enjoy having left overs for lunches or even dinner the next night. Cooking constantly with two kids is not always realistic. I hope you all love it as much as our family does! If you take the time to make it I’d love for you to share pictures or at least comment with some feedback on how it turned out! Here are some pictures from the last time I made it.

Side note: It also tastes really good served over linguini. Buuuuuut, I try to stay away from carbs as much as possible if I can.