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
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.