PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 1 kg Rapini (Broccoli Rabe)
- 2 cloves Garlic, unpeeled
- Stefano Extra virgin olive oil, as needed
- Salt, as needed
- Red chili pepper flakes (optional), as needed
PREPARATION:
- Wash the rapini thoroughly and remove the tougher stems and damaged leaves. Cut the leaves into pieces, leaving the florets whole.
- Bring water to a boil in a pot and add the rapini. Cook the vegetables for about 10 minutes, stirring often. (The cooking time may vary depending on the size of the rapini.)
- Drain the rapini under cold water; this step stops the cooking process and preserves the green color. keep the rapini in cold water for a couple of hours; this way, they lose all bitterness. If you like the bitter taste, you can skip this step.
- In a non-stick pan, add olive oil, garlic, and red chili pepper flakes. (If you don’t like spicy, you can omit the red pepper flakes.) When the garlic is nicely browned, add the well-drained rapini.
- Mix well and season with salt. Continue cooking for another 5 minutes or so, stirring occasionally.
