Broccoli or Turnip Tops, Florentine Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- turnip-top broccoli (broccoli di rapa)
- clove garlic
- olive oil
- salt
- pepper
Instructions
- Clean, boil, squeeze, and coarsely cut the turnip-top broccoli.
- Color garlic in abundant oil (or lard), then add the broccoli with salt and pepper.
- Stir often and fry well; serve as a garnish or alone (or simply dressed with oil and vinegar).