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Sautéed Broccoli di Rapa

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

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.

Serves4

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 15 minutes

One Pot MealYes

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, high fiber, kosher, lactose-free, low calorie, low carb, low cholesterol, low saturated fat, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturegarlicky, sharp, spiced

Type of Dishvegetable

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

Instructions

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.

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