Rapini
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 130 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 396 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 13% |
| vit A | 32% |
| vit C | 55% |
| folate | 4% |
Suggested Recipes
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1 bunch rapini (about 1 lb/500 g)
3 tbsp (50 mL) extra-virgin olive oil
3 cloves garlic, sliced
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) salt
Preparation:
Trim off tough bottoms about 1/4 inch (5 mm) from base of rapini stalks. In deep skillet of boiling salted water, cover and cook stalks until tender, about 6 minutes; drain and pat dry.
In same skillet, heat oil over medium heat; fry garlic and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini and salt ; heat through.
Additional Information
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Variation
Rapini with Sun-Dried Tomatoes and Pine Nuts: In skillet, toast 2 tbsp (25 mL) pine nuts over low heat until light brown, 5 minutes. Add to pan of cooked rapini along with 3 tbsp (50 mL) chopped sun-dried tomatoes; heat through. Makes 4 servings.Tip: Though rapini (also called raab and broccoli rabe) looks like thin broccoli with clusters of buds, it is actually related to the turnip. It has an assertive but pleasant bitter taste that is somewhat mellowed with cooking. Choose bunches with plump, moist stems and dark green leaves with no trace of yellow. Rapini will keep refrigerated for about 1 week wrapped in paper towels and enclosed in plastic bag or inside perforated crisper bag.
Source
Canadian Living Magazine: November 2005
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