Rapini, or broccoli rabe is popular in Italian cuisine, but not so much here in the U.S.
I can find it readily at some supermarkets but not at others..so you might have to look around a bit if you want to try it.
I can find it readily at some supermarkets but not at others..so you might have to look around a bit if you want to try it.
I think this vegetable is delicious and goes well with pork or poultry. It can have a bit of a bitter taste, but this can be eliminated using the technique I am about to describe.
Perfect Rapini
Serves: 3
1 head broccoli rabe
olive oil
water
1-2 cloves garlic, whole or minced
salt and pepper to taste
red pepper flakes to taste
fresh lemon juice
1. Bring a large pot of water to a boil. Add a bit of salt when the boiling begins.
2. While you are waiting for the water to heat, rinse the broccoli rabe under cold water. Cut it into 2 inch pieces.
3. Add the prepared rapini to the boiling water and stir. Allow the vegetable to simmer in the water for a 5-10 minutes (this is how the bitterness is removed). Rinse and drain the blanched greens under very cold water to stop the cooking. An alternate method is to put them into an ice water bath.
4. Heat a large skillet on your cooktop over med high heat. Drain the broccoli rabe and allow it to dry for a bit. Add a drizzle of olive oil and heat the garlic in the pan.
Add crushed red pepper to taste.
Note: The size of the garlic pieces will determine how strong the garlic taste will flavor the finished
product. If you like a lot of garlic, mince it finely. If you don't like it you can omit it. It is also
possible to crush the garlic clove and let it sit in the oil just long enough to produce a hint of
garlic, then discard.
5. Add the broccoli rabe to the skillet and saute for a couple of minutes, being sure to coat it with the seasoned oil. Remove from heat.
6. Cut open a fresh lemon and squeeze some of the juice over the rapini just prior to serving. You can also mix some grated zest into the vegetable from the lemon for additional lemon goodness!
I count this dish as a "0" for Weight Watchers because I only use a drizzle of oil. If you use more oil and you are following a weight loss diet you need to account for it.
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