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Rapini
2Tbsp ex v. olive oil 2 clove Garlic, chpd 1 ½ pt Chicken Broth 2lbs Rapini 2 oz Carrots, slivered (optional) black pepper, grnd – to taste salt – to taste
Wash rapini in plenty of water then rinse and repeat if vegetable retains a lot of sand. Slice vegetables about ¾” to inch from bottom of stalk and discard this cut. Cut stems twice and keep separate from florettes.
In a heavy skillet lighty sauté garlic, then add chicken broth. Let simmer a couple minutes. Add the sliced stalks and cook at a simmer for 6 – 8 minutes. If rapini stems are almost tender add florettes and carrot slivers and continue to simmer for about 5 minutes. Check to make sure vegetables are tender. Remove from heat, serve immediately.
Serves 6 - 8
Note: This is in no way related to broccoli. Rapini is a member of the cabbage and turnip family.
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