Broccoli rapa, or rabe, looks like a sprouting broccoli, but it is actually a relation of the turnip, and popular throughout southern Italy. The bright green makes a delectable-looking presentation, and the health-benefits are many, since rapa is filled with cancer-fighting phytochemicals.
A pretty, Spring-like way to get your health-promoting greens.
1 quart water
1 ½ pounds broccoli rapa
2 teaspoons sugar
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
3 large garlic cloves, chopped fine
Salt and freshly-ground black pepper to taste
1. Bring the water to a boil in a medium saucepan and cook the broccoli rapa until the leaves are wilted and the stems are soft, about 12 minutes. Drain well.
2. Dissolve the sugar in the vinegar in a small bowl.
3. Heat the olive oil in a medium skillet and cook the garlic over medium heat. Add the broccoli rapa, stirring in the sugared vinegar and seasoning with salt and pepper. Cook the broccoli rapa until it is soft and the vinegar is mostly evaporated, 5 to 7 minutes. Serve immediately.
Adapted from Mediterranean Vegetables by Clifford A. Wright (Harvard Common Press, 2001). Copyright (c) 2001 by Clifford A. Wright. Reprinted by permission of Harvard Common Press.
Adapted from Mediterranean Vegetables by Clifford A. Wright (Harvard Common Press, 2001).