Mediterranean: Broccoli Rapa with Sweet Vinegar Sauce

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Mediterranean: Broccoli Rapa with Sweet Vinegar Sauce

 

1 quart water

1 1/2 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.

 

Serves 4.

 

Author: Adapted from Mediterranean Vegetables by Clifford A. Wright (Harvard

Common Press, 2001).

Source: Care2.com

Formatted by Chupa Babi: 03.21.08

 

HELPFUL HINTS: Try to keep the broccoli rapa as green as possible by not

overcooking it.

 

" 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. "

 

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