Preparation Info

  • Skill


  • Total

  • Makes

    4 Servings

Sautéed Rapini with Sweet Pepper and Onion



  • 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.