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. Drain, cool just enough to handle safely, squeeze out the water and roughly chop.
Step 3
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 4
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 5
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. 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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