CookEat Recipe
Florentine Rapini with Garlic
Turnip shoots and tender leaves boiled, squeezed and sautéed thoroughly in olive oil with garlic.
Method
Steps
Step 1
Gather the ingredients: 600 g rapini or tender turnip shoots with their small attached leaves; 3 garlic cloves, chopped or left whole; 4 tablespoons olive oil; Salt and black pepper; Water for boiling.
Step 2
Remove the tough leaves and fibrous stem ends from the rapini or turnip shoots and wash well. Boil in water for about 5–8 minutes until the stems are tender.
Step 3
Drain, cool just enough to handle safely, squeeze out the water and roughly chop.
Step 4
Warm the olive oil in a broad frying pan. Add the chopped or whole garlic and let it turn light golden without burning. Add the chopped greens and season with salt and pepper.
Step 5
Sauté over moderate heat for about 12–18 minutes, stirring frequently, until thoroughly softened and flavoured with the garlic oil. Serve hot, alone or as a side dish.
Step 6
For the simpler oil-and-vinegar version, boil and drain the same amount of prepared greens until tender, omit the garlic and frying, and dress with about 3 tablespoons olive oil, 1 tablespoon wine vinegar, salt and pepper.
Step 7
For the pork-fat version of the sauté, replace the 4 tablespoons olive oil with about 40 g finely chopped plain pork fatback; render it gently, add the garlic and follow the same sautéing method.
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Cooked 4 times