Sauteed Broccoli Raab (Rapini)Veggies: Broccoli Raab (Rapini), Garlic
*Broccoli raab cooks more quickly than broccoli and doesn’t require blanching before sauteing. It is somewhat more bitter than broccoli, which is good in a hearty green.
2 tablespoons olive oil
10 cups chopped broccoli raab
2 garlic cloves, minced
Salt and freshly ground pepper
1. Heat the oil in a large skillet over medium-high heat. Add the broccoli raab and garlic and stir until the broccoli raab wilts and is coated with oil, about 1 minute. Season with salt and pepper.
2. Cover and steam until the leaves are wilted and the stems are tender, 3 to 4 minutes. Serve hot.
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