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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Boil/Simmer |
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| This recipe is from Puglia in southeast Italy. The braising with the vinegar dulls the rapini to an olive green colour, but it tastes wonderful. Serve it in the local manner as an antipasto with crusty bread. |
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Ingredients
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1 bunch rapini (about 1 lb/500 g) |
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1/4 cup (60 mL) extra-virgin olive oil |
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4 cloves garlic, smashed |
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2 fresh or dried bay leaves |
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1/4 tsp (1 mL) salt |
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2 tbsp (30 mL) white wine vinegar |
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Preparation
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In pot of boiling salted water, blanch rapini until water returns to vigorous boil. Drain; set aside.
In skillet, heat half of the oil over medium heat; fry garlic, bay leaves and salt until garlic is golden, 3 or 4 minutes. Add rapini and toss to coat. Add vinegar and 1/4 cup (60 mL) water; cover and simmer, stirring twice, until liquid is evaporated and rapini is tender and olive green, about 7 minutes. Transfer to serving dish; sprinkle with remaining oil. Serve warm or at room temperature.
Makes 6 to 8 servings.
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Nutritional information
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| Per each of 8 servings: about 80 cal, 2 g pro, 7 g total fat (1 g sat. fat), 3 g carb, 1 g fibre, 0 mg chol, 82 mg sodium. % RDI: 11% calcium, 6% iron, 16% vit A, 28% vit C, 2% folate. |
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Source
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Homemakers Magazine: September 2005
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