Yields
4 servings
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ingredients
3
Tbsp extra virgin olive oil (45 ml)
3
cloves garlic, minced
3
cup rapini, chopped roughly (750 ml)
3
cup escarole, choped roughly (750 ml)
3
cup radicchio, chopped roughly (750 ml)
1
Tbsp lemon zest (15 ml)
Juice of 1 lemon
Sea salt and freshly cracked black pepper
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directions
Step 1
Blanch rapini in boiling water for 30 seconds.
Step 2
In a large sauté pan, over high heat, add the olive oil and garlic and sauté for 1 minute. Add the blanched rapini, escarole and radicchio and continue to sauté until they begin to wilt, about 2 minutes. Add the lemon zest, juice and salt and pepper to taste.