Guest guest Posted July 6, 1999 Report Share Posted July 6, 1999 * Exported from MasterCook * Garlic-Braised Rapini Recipe By :The Global Vegetarian, Jay Solomon Serving Size : 4 Preparation Time :0:00 Categories : The Global Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches rapini -- (about 16 ounces) 2 tablespoons olive oil 2 cloves garlic -- minced, up to 3 3 slices stale dark pumpernickel -- cubed, up to 4 --OR whole wheat bread Salt and pepper -- to taste Remove and discard the fibrous base stems of the rapini. Rinse the rapini in a colander and pat dry. In a large, wide skillet, heat the oil. Add the garlic and bread and saute‚ for 2 to 3 minutes. Stir in the rapini and cook for 3 for 4 minutes more over medium heat stirring frequently, until the greens are wilted Transfer to serving plates and season to taste. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 7g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Rapini, also called broccoli rabe, is a leafy green vegetable with a hint of mustard and broccoli flavor. It makes a savory side vegetable when prepared in this Italian manner. Transfer to a serving platter and season with salt and pepper to taste. Garnish with sprigs of rosemary or parsley. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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