Turnip Tops - Cime di Rapa
Cime di Rapa has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. The flavor of cime di rapa has been described as nutty, bitter, and pungent. Rapini is a source of viamina A, C, and K, as well as potassium, calcium and iron.
Cook the vegetables in boiling salted water until crisp-tender, 4 to 6 min. Drain and rinse quickly with cold water. Using your hands, squeeze lightly to remove excess water. Chop roughly and set aside. Heat 2 tablespoon Extra Vergin Olive oil in shallow skillet over low heat. Add garlic, chili pepper flakes and fennel seeds and sauté until fragrant, about 1/2 minute. Make sure that the garlic does not burn. Add the cime di rapa and sauté until heated through, about 2 minutes. Remove from heat. Season with salt and pepper. Transfer to a warm serving dish.
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