Here’s another leftover ‘sandwich’ using Friday dinner’s rapini and some convenient pre-made ready to bake biscuits from the grocery store.
Garlic and Red Chilli Flakes Rapini
1 bunch of rapini
3 gloves of garlic, sliced
3 dried red chilli, crushed
3 to 4 tbsp of olive oil/canola oil
Salt to taste
Wash and cut the stalks, leaves and flowers into edible sizes. In a deep pan or wok, fry the garlic and chilies until the garlic begins to brown. Gradually add the rapini until it shrinks and cover the pan and let the rapini cook and steam until tender, about 6 to 10 minutes.
Serve as a side, or in a sandwich…topped with an egg…the perfect foil to the bitterness of the leafy greens.