by DueSpaghetti
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DueSpaghetti's Notes:
Expand1 bunch rapini, turnip greens or mustard greens Ask a question about this ingredient
Olive oil Ask a question about this ingredient
Garlic Ask a question about this ingredient
Crushed red pepper Ask a question about this ingredient
2-3 spoonfuls sauce from whole canned tomatoes Ask a question about this ingredient
Bring a large pot of water to boil.
Ask a question about this stepWash the greens and remove the thick parts of the stems. When the water boils, toss a handful of coarse salt into the pot, and add the greens. Boil until tender, approximately 8-10 minutes, and drain. Sauté 2 tablespoons olive oil, two cloves of garlic diced into small pieces, and a bit of crushed red pepper in a skillet for 2-3 minutes until the garlic is golden brown. Add the greens and 2-3 spoonfuls of tomato sauce. Simmer for 5 more minutes. Serve hot or at room temperature with good bread.
Ask a question about this stepWhen the water boils, toss a handful of coarse salt into the pot, and add the greens. Boil until tender, approximately 8-10 minutes, and drain.
Ask a question about this stepSauté 2 tablespoons olive oil, two cloves of garlic diced into small pieces, and a bit of crushed red pepper in a skillet for 2-3 minutes until the garlic is golden brown.
Ask a question about this stepAdd the greens and 2-3 spoonfuls of tomato sauce. Simmer for 5 more minutes.
Ask a question about this stepServe hot or at room temperature with good bread.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
