You may also trim the tough ends and saute the greens directly in olive oil until they are done to your taste for doneness. Garlic,red pepper flakes and anchovies are fine to add to these greens as they finish cooking. I also love to melt Boursin cheese in hot rapini . Cooked or leftover rapini is good added to hearty pastas like orrichette and pappardelle ,moistened with a sprinkle of cream and good parmesan.
sarah's recipe is pretty much the way I would do it, and definitely don't skip the anchovy. The parboiling and chilling step is to set the color and stop the cooking until you are ready to cook it in oil. Myself, I would skip the panko stuff as it really doesn't match up with rapini. But that's maybe just me.
I parcook the rapini in simmering salted water until just done and refresh in cold water then drain. Meanwhile, chop up a lot of garlic, anchovy fillet and have some red pepper flakes on hand. Add all to a cold pan with a good amount of olive oil (several tablespoons) and heat slowly until the garlic starts to just simmer. Add the drained rapini and toss to heat through. Serve with a squeeze of lemon.
If you want to get fancy, you can toast up some panko in olive oil and mix with parsley and lemon zest as a garnish.
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I parcook the rapini in simmering salted water until just done and refresh in cold water then drain. Meanwhile, chop up a lot of garlic, anchovy fillet and have some red pepper flakes on hand. Add all to a cold pan with a good amount of olive oil (several tablespoons) and heat slowly until the garlic starts to just simmer. Add the drained rapini and toss to heat through. Serve with a squeeze of lemon.
If you want to get fancy, you can toast up some panko in olive oil and mix with parsley and lemon zest as a garnish.