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Garlic Rapini
- Serves
4
- Difficulty
Easy
By Anna Olson and Michael Olson
Published 2010
Healthy, healthy, healthy! The sharp bitterness of rapini makes you feel you’re doing your body good, and its distinctive taste offsets the richness of other tastes. For a palate-cleansing vegetable course, delicious all on its own, replace the garlic in this recipe with 2 tsp (10 mL) of finely grated lemon zest.
Ingredients
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Method
Trim bottoms of rapini, peel off large leaves, wash and reserve separately from stems. Prepare a bowl of ice water for immersing rapini. Bring a pot of water up to a boil and salt generously. Add rapini stems and blanch, uncovered, for 3 minutes, until tender but still firm. Drain and shock rapini stems in ice water. Drain ice water and chill rapini until ready to heat.
Heat a sauté pan