Cime di rapa

700 g cime di rapa

1 tbsp pine nuts

2 tbsp olive oil

1 clove of garlic

finely chopped

½ tsp salt

Some pepper

Cut off and discard the tough stems of the cima di rapa. Cut the slender stems, leaves and florets into about 5 cm lengths. Wash in warm water. Spread the cime di rapa out in a perforated stainless steel tray, put into the cold cooking space and cook at 100 °C for about 10 minutes using the steam mode.

Steaming 100 °C for 10 Mins

Toast the pine nuts without oil in a frying pan, then take them out. Using the same pan, heat the olive oil, add the garlic, cook for about 2 minutes, mix in the cime di rapa, season with salt and pepper to taste. Sprinkle over the pine nuts.