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GARLIC RAPINI (Broccoli Rabe)

My Italian Kitchen
by Janet Zappala

Rapini, also known as Broccoli Rabe, Is a vegetable that resembles, thin broccoli stalks. It has leaves similar to turnip greens. This Italian favorite has a bold taste and offers a treasure trove of nutrients. Acquire a taste for this exceptional vegetable, and your health will thank you for it.
Prep Time: 5 minutes
Cook Time: Approx. 20 minutes
Serves 4


• 1 bunch rapini (broccoli rabe) about 1¼ pounds*
• 2 cups water
• 2 large cloves garlic, whole
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon crushed red pepper or 54 teaspoon black pepper
*The small yellow flowers you sometimes see blooming amid the rapini greens
are edible.

Rinse the rapini under cold water; pat it dry. Trim away and discard bottom half of stems, about 1 inch. In a large, deep skillet over medium heat, add the water, garlic, and salt; bring to a boil. Add the rapini; cook for 5 minutes. Stir and cover. Cook for another 7-10 minutes until the
rapini is tender and bright green. Add the olive oil and pepper of your choice. Stir and serve.

Rapini is a very good source of fiber, protein, vitamins A and C, calcium, and iron.
(Per serving)  Calories: 70; Total Fat: 5 gms; Sodium: 66 mgs; Carbohydrates: 3 gms; Protein: 2 gms; Fiber: 2 gms



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