Carlene demonstrates how to cook Rapini. She says:
This food is low in saturated fat. It is also a good source of Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc and Manganese.
This demo is for one half bunch. You may find it in Publix near the fresh kale, parsley, etc.
Separate the leaves and florets from the stems. The stems are very bitter. The vegetable is bitter as it is, but rather tasty when steamed in this fashion. Wash and spin dry the leafy parts. Discard the stems.
In a small sauce pan heat approximately 3 tablespoons of extra virgin olive oil along with a dash of hot pepper flakes and a couple of chopped garlic cloves until the garlic starts to turn, remove from heat.
Toss the garlicy oil with the leafy vegetable adding salt and black pepper to taste. Place in a steamer basket over an inch of water. Toss as you steam until well wilted. Enjoy as a nutritious side dish.