Rapini Braised in Vinegar

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By: Andrew Chase

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.

Ingredients

1 bunch rapini (about 1 lb/500 g)

1/4 cup (60 mL) extra-virgin olive oil

4 cloves garlic, smashed

2 fresh or dried bay leaves

1/4 tsp (1 mL) salt

2 tbsp (30 mL) white wine vinegar

Preparation

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.

Serving(s): 6 to 8

Nutritional Information
Per each of 8 servings: about
Calories	80
Protein	2 g
Fat (total)	7 g
Sat. Fat	1 g
Carbohydrate	3 g
Fibre	1 g
Sodium	82 mg
Calcium	11 % RDI
Iron	6 % RDI
Vitamin A	16 % RDI
Vitamin C	28 % RDI
Folate	2 % RDI

Also in this menu:

Vegetarian summer feast

Source

Homemakers Magazine: September 2005

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