Sautéed Rapeseed Leaves
Automatically translated from Romanian. See the Romanian original
A quick and aromatic sauté of tender rapeseed leaves, cooked with onion, garlic, and butter, served on toast.
Ingredients
Method
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Sauté a small onion and a few chopped garlic cloves in a pan with a little olive oil.
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After 2-3 minutes, add the chopped rapeseed leaves, which have been pre-washed and boiled for 5 minutes in salted water.
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Add a few rapeseed flowers for color.
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Season with salt, pepper, and approximately 50 ml of water.
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Let it simmer over low heat, in the covered pan, until all the water has evaporated.
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At the end, add butter and leave it covered while you set the table.
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Serve the dish on a slice of toasted bread.
The story behind this recipe
Rapeseed leaves have a taste similar to kale. They are versatile, as they can be cooked like spinach or nettles, paired with pasta, rice, meat, or simply with polenta. Today I prepared them in a fairly simple way, as I was mostly curious about how they would taste. I sautéed a small onion and a few chopped garlic cloves in a little olive oil. After 2-3 minutes, I added the chopped rapeseed leaves that I had previously washed well and boiled in salted water for 5 minutes. I also added a few flowers for color. Season with salt, pepper, and apx 50 ml of water. Let it simmer on low heat in the covered pan until all the water evaporates. At the end, add butter and leave it covered until you arrange the plates on the table. I served the dish on a slice of toast. If you have any leftovers, you can make an omelet or patties. There was nothing left in my case. Enjoy your meal!
## Source: Facebook (2024-05-08)
🌼 Still using the rapeseed I gathered yesterday, I prepared a simple and quick sauté. Using the leaves this time 🌿
#Reteta is on the blog.
https://anamariagateste.blogspot.com/2024/05/mancarica-cu-frunze-de-rapita.html?m=1
#canolaleaf #recipe #spring #vegetables #anamariagateste
