Thursday, August 12, 2010

Broccoli Rapini With Lemon, Garlic, Oil, Wine

1 Bunch Broccoli Rapini, cut as much off stem as possible and discard
1/2 Cup Extra Virgin Olive Oil
4 cloves of fresh garlic minced  or from jar with water
2 TBSP Santa Cruz Organic Lemon Juice or Fresh From Lemons
1 TSP RED Wine Vinegar or Red Wine
1/4 TSP Ground Black Pepper
1/4 TSP Sea Salt
2 Cups of Water
1 Microwave Safe Casserole Dish & Glass Lid

Wash broccoli well, do not dry. Place into 2 quart casserole. Add rest of ingredients. Cover casserole dish and cook on until broccoli is tender (fork must pierce broccoli rapini with ease). 

Serve By Itself or Over Whole Grain Pasta With Some Fresh Plum Tomatoes And Shredded Pecorino Romano Sprinkled on Top.

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