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Italian Cooking Recipes |
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Sauteed Green |
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Sauteed Green A sauteed vegetable dish that is nice paired with almost any entree. Broccoli Rabe (pronounced Broccoli Rob) is also referred to as rabe or rapini. This is another leafy green vegetable that is frequently eaten in Southern Italy. The vegetable has a slightly bitter taste and is frequently steamed or lightly sauteed in olive oil.
Serves 4
Rinse the greens well. Chop the florets section into 1 1/2 inch pieces down to the stems. You can peel the stems (see note below), and chop these into pieces as well. Bring the water to boil in a large pot. Drop in the greens and cook until tender, 3 minutes. Drain well, and rinse under cold running water to stop the cooking process. Press down to drain out as much water as possible. When cleaning your vegetable, look at the stems of your broccoli rabe. If they appear young and tender, peel them using a sharp knife and cut into pieces and add to the rest of the rabe. They are full of flavour and goodness. Old, woody stems should just be discarded. |
