← Back to Search Results
sauteeing Italian
Sautéed Broccoli di Rapa Recipe-14228

Photo by: Joseph De Leo
Comments: 0
 

Recipe

(Cimi di Rapa)

Broccoli di rapa is a versatile Italian vegetable that goes very well with many poultry and meat dishes. The stems and leaves are edible, making for a very beautiful presentation at the table.

Yield: Serves 4

Ingredients

  • 2 pounds/900g broccoli di rapa, cut into 2 to 3-inch/5 to 7-cm pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic, smashed and peeled
  • ½ teaspoon crushed red pepper
  • Fine sea salt
  • Freshly ground black pepper

Directions

Warm the olive oil in a pan large enough to hold the broccoli di rapa over medium heat. Add the garlic and red pepper, season with salt and pepper, and cook until the garlic is slightly colored, about 2 minutes.

Add the broccoli di rapa, cover, and cook 3 to 7 minutes, depending on the thickness of the broccoli, removing the lid once or twice to stir.

Transfer the broccoli di rapa to a large serving bowl.


© 2001 Silvano Marchetto
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

143kcal (7%)
249mg (25%)
46mg (77%)
295mcg RAE (10%)
453mg
50mg
7g
1g
6g
7g
0mg (0%)
310mg (13%)
2g (8%)
11g (17%)
5mg (27%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
living-raw-food Living Raw Food
by Sarma Melngailis
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
baked-explorations Baked Explorations
by Matt Lewis
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?