I don’t cook it often, though I do know undercooked rapini (also known as broccoli raab) is quite bitter. Overcooked, it’s mush. Balance is key here and the rather salty water makes it happen.
Time: 20 minutes
Serves: 4
Ingredients:
3000g water
20g salt
300g rapini (broccoli raab) – 5cm slices – thick stalks discarded
30g extra-virgin olive oil
5g garlic – finely chopped or grated
Zest of ½ an orange
Preparation:
Place the water and salt in a large pot and bring to a boil over high heat.
Add the rapini and return to a boil. Boil for only one minute and strain discarding water.
Place the oil and garlic in a sauté pan over medium heat.
When the garlic begins to sizzle, stir in the rapini, tossing often for one minute.
Remove from heat and serve topped with orange zest.