Sautéed rapeseed leaves
Automatically translated from Romanian. See the Romanian original
A quick and flavorful sauté of tender rapeseed leaves, pan-fried with onions, garlic, and butter, served on toasted bread.
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 previously 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 keep the pan 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 and can be cooked just like spinach or nettles, served with pasta, rice, meat, or simply with mămăligă.
Today, I prepared them in a very simple way, as I was curious about how they tasted.
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, which I had thoroughly washed and boiled in salted water for 5 minutes.
I also added a few flowers for color.
Season with salt, pepper, and approx 50 ml of water. Let it simmer over low heat in a covered pan until all the water evaporates.
At the end, add butter and leave it covered while you set the table.
I served the dish on a slice of toasted bread.
If you have any leftovers, you can use them in an omelet or for patties. I didn't have any left.
Enjoy!
