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Ingredients:
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1 bunch
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Kale or Brocoli rabe (Rapini)
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¼ cup
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60 ml
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olive oil
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1 to 2 tsps
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5 ml to 10 ml
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chilli pepper flakes
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1 to 3
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garlic cloves, peeled and crushed (whole but a little smashed)
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Boiling water
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salt
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Preparation:
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KALE: wash and remove the center stalks from the kale leaves. Tear in large pieces.
RAPINI: wash and cut an inch off the stems. Roughly chop.
Blanch the vegetables in salted boiling water for 30 seconds if using Kale and one minute if using the Rapini. Remove from the water and drain but no need for drying, a little water left on the vegetables is desirable. (this step can be done in advance, in which case, plunge the vegetables in ice cold water as soon as they come out of the boiling water to stop the cooking process and keep the color green).
On low heat, heat the olive oil with the chilli and garlic in a large sauté pan for 5 to 8 minutes to infuse flavours. Add the blanched vegetables. Mix to coat and warm through. Remove the garlic and serve. BE CAREFUL, THE OIL MAY SPLATTER when you add the vegetables (wear an apron!).
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Tip(s):
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