Cima di Rapa with vinaigrette

Ingredients for 4 servings:

• 750 g Cima di Rapa (wild broccoli / stalk cabbage) (stalk cabbage, similar to broccoli)
• 1 tbsp vinegar (white wine vinegar)
• ½ tsp mustard (Dijon mustard)
• salt and pepper
• 3 tbsp olive oil
• 1 shallot(s), very finely diced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cabbage, as a starter or salad

Wash and trim the Cima di Rapa (stem cabbage, turnip greens), removing any woody parts. Cut the stems into approximately 5 cm long pieces, divide large florets if necessary, and cut large leaves into wide strips. Boil the stems in plenty of salted water for 2 minutes. Then add the florets and cook for another 3 minutes. Finally, add the leaves and let them steep for another 1 minute. Drain and refresh with cold water. Drain well in a colander. Mix white wine vinegar, Dijon mustard, salt, pepper, and olive oil with the shallot to make a vinaigrette. Toss the warm vegetables in the vinaigrette. Serve lukewarm or cold with some white bread. Cima di Rapa (Brassica rapa ruvo) is available at Italian delicatessens. It looks like small broccoli florets with lots of stems and leaves surrounding them. Be sure to boil the vegetables rather than steaming or stewing them. Otherwise, they will remain somewhat bitter.