Nonna's Broccoli Rapini, Italian "salad Style"
Ready In: 25 mins
Serves: 2-4
Ingredients
- 1 bunch broccoli rapini
- fresh lemon
- extra virgin olive oil
- salt
- chili flakes (optional)
Directions
- 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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