City Palate

The Wine & Beer Issue - May June 2017

Rapini on Bread
Sept/Oct 2010

olive oil

1 lb. rapini

3 garlic cloves, minced

1/2 c. chicken or vegetable stock

2 T. balsamic vinegar

salt and pepper

Blanch the rapini until just barely cooked. Heat the olive oil in a sauté pan and add the rapini. Sauté for about 3 minutes. Add the garlic and cook briefly, then add the stock and allow it to reduce to a slightly syrupy consistency. Toss in the balsamic vinegar, season with salt and pepper and stir. Serve atop grilled bread or as a side dish. Serves 4.



Vegetables and Salads