Roasted Rapini

Roasted Rapini

RAPINI · OLIVE OIL · GARLIC · RED PEPPER FLAKES

BRAISE — MEDIUM

Raab, rabe, rapini. Looks like baby broccoli, but it’s really the European version of turnip greens. The whole thing—leaves, stems, flowers—gets rinsed and tossed with olive oil. You can be fancy and throw in some minced garlic too. Either way, roast it all in a 400°F, until the leaves get a little brown and crispy, about 20 minutes or so. Serve with a sprinkle of red pepper flakes, or a squeeze of lemon, or—of course—a generous pat of butter.

(When in doubt, add butter and/or salt.)

~ 0g net carbs per cup of raw rapini

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