Rapini on Bread
2010 Sep/Oct
Ingredients:
- olive oil
- 1 lb. rapini
- 3 garlic cloves, minced
- 1/2 c. chicken or vegetable stock
- 2 T. balsamic vinegar
- salt and pepper
Directions:
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.