Recipe By : The Global Vegetarian, Jay Solomon
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bn Rapini (16 oz)
2 tb Olive oil
2 cl Garlic -- up to 3 cl, minced
3 sl Stale dark pumpernickel or whole
- wheat bread -- up to 4 sl,
- cubed
Salt and pepper -- to taste
Rapini, also called broccoli rabe, is a leafy green vegetable with a
hint of mustard and broccoli flavor. It makes a savory side vegetable
when prepared in this Italian manner. Transfer to a serving platter
and season with salt and pepper to taste. Garnish with sprigs of
rosemary or parsley.
Remove and discard the fibrous base stems of the rapini. Rinse the
rapini in a colander and pat dry. In a large, wide skillet, heat the
oil. Add the garlic and bread and sauteé for 2 to 3 minutes. Stir in
the rapini and cook for 3 for 4 minutes more over medium heat
stirring frequently, until the greens are wilted. Transfer to serving
plates and season to taste.
