Sautéed Broccoli di Rapa
Updated February 23, 2016 
Cookbook
Da Silvano Cookbook: Simple Secrets from New York's Favorite Italian Restaurant
Published by Bloomsbury USA
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
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
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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.
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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
