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sauteeing Italian
Sautéed Broccoli di Rapa

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%)
 

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