Cime di Rapa Stufate

Name: Cime di Rapa Stufate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Pugliese
Ingredients: 1 kg cime di rapa (turnip tops); 60 ml Extra virgin olive oil; 3 cloves Garlic; 1 whole peperoncino (dried red chilli); 1 tsp Fine sea salt; 50 ml Water

Tender Apulian turnip tops stewed gently in extra virgin olive oil with garlic and chilli until savoury, silky, and delightfully bitter.

🇮🇹Italy· Apulia

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 165 kcal

Ingredients

0 of 6 gathered

Servings

1 kg cime di rapa (turnip tops) — trimmed of thick woody stems, leaving tender leaves and florets
60 ml Extra virgin olive oil — preferably robust Pugliese oil
3 cloves Garlic — peeled and lightly crushed
1 whole peperoncino (dried red chilli) — halved or crushed
1 tsp Fine sea salt — to taste
50 ml Water — only if greens are dry after washing

Equipment

•Large heavy-based lidded pan
•Colander
•Chef's knife
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 165 kcal
fat: 14 g
carbs: 5 g
fibre: 5 g
protein: 6 g
calories: 165 kcal

Instructions

1
Trim the cime di rapa by snapping off tender florets, leaves, and thin shoots, discarding thick, fibrous base stalks.
2
Wash the greens thoroughly in cold water to remove soil, then drain lightly, keeping some residual water on leaves.
3
Pour the extra virgin olive oil into a large, heavy-based pan over medium-low heat.
4
Add the crushed garlic cloves and dried chilli to the oil.
5
Sizzle gently for two minutes until the garlic turns fragrant and pale golden without browning.
6
Add the wet cime di rapa into the pan in large handfuls, turning them into the warm oil.
7
Sprinkle over the fine sea salt and turn the heat to medium until the greens begin to collapse.
8
Cover the pan tightly with a lid and reduce the heat to low.
9
Stew gently for fifteen to twenty minutes, stirring once or twice, until the stems are completely soft and tender.
10
Remove the lid and simmer uncovered for two minutes to allow any pooled liquid to reduce into a glossy sauce.
11
Discard the garlic cloves and serve the greens warm with their pan juices.

Chef's tips

Do not shake the turnip tops completely dry after washing; the residual water creates the gentle steam needed to tenderise them in the oil. If your turnip tops have thick lower stems, peel away the fibrous outer string with a small paring knife before cooking.

Ingredient substitutions

cime di rapa → rapini or tenderstem broccoli mixed with mustard greens, though the exact peppery bitterness will vary
dried peperoncino → a pinch of crushed dried red chilli flakes

Storage

Store leftover stewed greens in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a warm frying pan with a teaspoon of water and a drizzle of fresh olive oil until hot throughout.

Common mistakes to avoid

•Boiling the greens in excess water first, which strips away their distinctive mineral flavour and nutrients
•Using thick, fibrous lower stems without peeling or trimming them properly
•Browning the garlic too heavily, which introduces a harsh bitter note

Serving suggestions

Piled thickly over toasted slices of rustic sourdough or Pane di AltamuraServed alongside pan-fried Pugliese pork sausageAccompanied by broad bean purée (fave e cicorie style)