Rapini cabbage, or leafy broccoli, despite its rich vitamin composition, has a bitter aftertaste, which when properly cooking can be turned into an advantage, and then greens will sparkle with new spicy taste colors. Culinary This vegetable spread mainly from the south of Italy, where they know how to make grass out of simple manipulations delicacy. There the rapini is fried or stewed with garlic and hot pepper and served with meat, pasta or put in sandwiches. And to make more delicate rapini dish, add when frying cabbage coconut flakes and crushed peanuts. Nutrition value per serving: (total 4) Calories 184, total fat 17 g., saturated fat g., proteins 5 g., Carbohydrates 5 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 10 мин.Difficulty: Easy Portions: 4
Recipe:
In boiling salted water, boil until ready 1 bundle chopped rapini cabbage, 2-3 minutes; drain the water. In big pour 3 tbsp in a pan l vegetable oil and fry 1/4 tbsp. chopped salted peanuts, 2 tbsp. l unsweetened coconut and 1/4 tsp red pepper flakes for 1-2 minutes. Add rapini and 2 chopped cloves of garlic; mix. Salt on to taste. Recipes with similar ingredients: broccoli, coconut flakes, red pepper flakes, Peanuts
