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Rapini
Zeromilediet
Posts: 787 Member
Has anyone else tried rapini? http://www.metro.ca/conseil-expert/jardinier/panier-legumes/legumes-fleurs/rapini.en.html#
I had this for the first time tonight. A bunch of rapini served four:
Wash and cut bottom 1 - 2 inches of stem off
Heat large pot of salted water (salt will cut the bitterness that's similar to kale) to boiling rapidly.
Add rapini and cook 4 minutes.
Transfer rapini to colander to drain and dump water from pot and dry.
Add tablespoon coconut oil, olive oil, or avocado oil and a crushed garlic clove to pot. Heat oil on medium heat until garlic has scented the oil and discard clove (don't brown garlic or it will get bitter).
Add rapini and toss in oil, cooking over medium heat until stems are tender crisp. Squeeze a bit of fresh lemon on top and serve.
Wanted to share this, was so good :-)
I had this for the first time tonight. A bunch of rapini served four:
Wash and cut bottom 1 - 2 inches of stem off
Heat large pot of salted water (salt will cut the bitterness that's similar to kale) to boiling rapidly.
Add rapini and cook 4 minutes.
Transfer rapini to colander to drain and dump water from pot and dry.
Add tablespoon coconut oil, olive oil, or avocado oil and a crushed garlic clove to pot. Heat oil on medium heat until garlic has scented the oil and discard clove (don't brown garlic or it will get bitter).
Add rapini and toss in oil, cooking over medium heat until stems are tender crisp. Squeeze a bit of fresh lemon on top and serve.
Wanted to share this, was so good :-)
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Replies
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what is it "like" when done?
I have eaten significantly more veggies and tried more new things now that I am paleo so I love learning about these things.0 -
Rapini is also known as Broccoli Rabe or Broccolini...
It basically is like broccoli, more stalk and fewer flowers, but it has a mustardy note. It can be used in any recipe that calls for broccoli.0 -
I add them to stirfrys. Yes they have mustardy overtones.0
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what is it "like" when done?
I have eaten significantly more veggies and tried more new things now that I am paleo so I love learning about these things.
The rapini I bought was a bunch of leaves, skinny stalks (like asparagus) and small broccoli heads. It's like most stir fried greens whether it's tatsoi, rapini, kale, spinach, swiss chard, mustard, etc. ... a slightly bitter taste, although the astringency can be reduced by adding lemon juice or drizzling with an acidic dressing. It's hard to recommend whether you'll like it or not because we have different taste and what we're used to eating. Some people like sweet and some prefer savoury--I'm the latter. I think I read a psycho study once that sweet and savoury people should never have a relationship; they'll never enjoy eating together ;-)0 -
The rapini I bought was a bunch of leaves, skinny stalks (like asparagus) and small broccoli heads.
Apparently rapini and broccoli rabe describe the same thing...
And broccolini is sold as the stalk/flower without the leaves...
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This discussion has been closed.