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Nonna’s Broccoli Rapini, Italian "salad Style"
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 min
- Servings
- 2.00 - serving(s)
Categories
- Salad
Cuisine
- Italian
Cooking Method
- Boil
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Nonna's Broccoli Rapini, Italian "salad Style" brings together 1 bunch broccoli rapini, fresh lemon, extra virgin olive oil in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 1 bunch broccoli rapini
- fresh lemon
- extra virgin olive oil
- salt
- chili flakes (optional)
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Instructions
Rinse the rapini and trim off at least 1 inch of the bottom stalk. In a dutch oven pot, fill with about 3-4 inches of water. When water boils, add 1 teaspoon of salt and then the rapini. Cook just until the fork goes into the stem, but do not over cook. Drain.
Arrange the cooked rapini on a platter. Squeeze liberal amounts of fresh lemon juice and drizzle with EVOO. Add salt and pepper to taste, chili flakes optional.
Best served if hot or room temperature.
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