Rapini is a slightly bitter broccoli green that has found its perfect match with lemon and garlic. It is traditionally coupled with sausage in the Italian culture because they complement each other so well. This is good served hot, room temperature or chilled. You can serve with extra lemon wedges for those who like a lot of lemon.
- ¼ heaped teaspoon of Massel Vegetable Stock Powder or Massel Chicken Style Stock Powder
- 4 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
- 1 cup water (for broth)
- Juice of 1 lemon
Heat garlic in oil in a large skillet over medium heat until garlic sizzles.
Add the rapini, as much as you can fit in the pan at a time.
Turn and coat with oil as you wilt the greens.
Make up a cup of both by adding your Massel Stock Powder.
Add broth to the skillet. Bring to a boil.
Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.
Squeeze lemon all over the rapini and serve.