Braised cime di rapa with chilli

Name: Braised cime di rapa with chilli
Cook time: 30 min
Cuisine: Italian
Ingredients: 800g cime di rapa, well washed and dried; 4 tbsp extra-virgin olive oil; 2 garlic cloves, peeled and crushed; 1 hot red chilli, minced; Salt; 1 cup vegetable stock or water; 1 tsp dried chilli flakes

STEVE MANFREDI

October 18, 2011

Braised cime di rapa with chilliErin Jonasson

Time:< 30 mins

This dish is popular in the southern Italian region of Puglia, around the town of Lecce.

Ingredients

800g cime di rapa, well washed and dried
4 tbsp extra-virgin olive oil
2 garlic cloves, peeled and crushed
1 hot red chilli, minced
Salt
1 cup vegetable stock or water
1 tsp dried chilli flakes

Method

Cut the cime di rapa to manageable lengths. Heat two tablespoons of olive oil in a large pan. Lightly fry crushed garlic until it begins to colour then remove from oil.
Add chilli, fry for a few seconds then add rapa with a couple of good pinches of salt. Stir well and add vegetable stock (or water). Place lid on pan and simmer for 10 minutes. Remove lid and continue simmering until stems are tender but still a little firm (about five minutes). Season if necessary and place on serving plate. Scatter chilli flakes on top and drizzle with remaining olive oil.

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