Garlic-braised rapini

 
                           Garlic-Braised Rapini
 
 Recipe By     :The Global Vegetarian, Jay Solomon
 Serving Size  : 4     Preparation Time :0:00
 Categories    : The Global Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   2            bunches  rapini -- (about 16 ounces)
   2        tablespoons  olive oil
   2             cloves  garlic -- minced, up to 3
   3             slices  stale dark pumpernickel -- cubed, up to 4
                         --OR whole wheat bread
                         Salt and pepper -- to taste
 
 Remove and discard the fibrous base stems of the rapini.  Rinse the rapini in a
  colander and pat dry.  In a large, wide skillet, heat the oil.  Add the garlic
   and bread and saute‚ for 2 to 3 minutes.  Stir in the rapini and cook
 for 3 for
  4 minutes more over medium heat stirring frequently, until the greens are wilt
 ed Transfer to serving plates and season to taste.
 
 
 
 MC_Busted by Karen C. Greenlee
 
 
 
 
 
                                     - - - - - - - - - - - - - - - - - - - 
 
 Per serving: 62 Calories (kcal); 7g Total Fat; (96% calories from fat); trace P
 rotein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
 Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 
 0 Other Carbohydrates
 
 NOTES : Rapini, also called broccoli rabe, is a leafy green vegetable with a hi
 nt of mustard and broccoli flavor.  It makes a savory side vegetable when prepa
 red in this Italian manner.  Transfer to a serving platter and season with salt
  and pepper to taste.  Garnish with sprigs of rosemary or parsley.
 
 
 Nutr. Assoc. : 0 0 0 0 0 0