Wednesday, March 30, 2011

Arugula Rapini with Garlic and Mustard Seeds

I suspect this would work with any green mystery vegetable. Certainly broccolini would go well (but note that it will probably take a few more minutes to cook until tender).

If you do find yourself with a bunch of arugula rapini, do this with it. Because it is somehow kind of like french fries, only better.

Olive oil
1 large clove garlic, smashed
Yellow mustard seeds
1 bunch arugula rapini
1/4 cup chicken broth (or sub vegetable broth)
Salt and freshly ground black pepper to taste

Heat a generous glug of olive oil in a wide pan over medium heat. Add the garlic and let simmer in the olive oil for a minute or two, then add a scattering of mustard seeds (a couple four-fingered pinches should do it). Continue cooking for another couple of minutes, turning the garlic when it starts to brown lightly on one side.

Add the rapini to the pan. Using tongs, toss with the olive oil and mustard seeds to coat evenly. Cover the pan and cook for 1-2 minutes, then add the chicken broth and salt, cover again, and let simmer 2-4 minutes until tender.

Uncover, let any excess liquid simmer off, and sprinkle liberally with pepper before serving.

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