Growing Chefs! Ontario Twice Cooked Vegetables (Strascinata)

Twice Cooked Vegetables (Strascinata)

A delicious and easy way to use up any veggies that are hanging out in your kitchen!
Serves 6
2 pounds vegetables of your choice (i.e. cauliflower, escarole, rapini, broccoli)1/2 cup extra-virgin olive oil2 garlic cloves, smashed1/2 teaspoon red pepper flakes Salt to taste
Measuring spoonsMeasuring cupsMixing bowls of various sizesLarge potWooden spoonBaking tray lined with parchmentLarge frying panCutting boardChef's knifeTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Prepare the vegetable of choice to be ready for blanching.

Peel and smash the garlic cloves.

Bring a large pot of salted water to a boil over high heat. (if you are cooking pasta – you can reuse this pot after boiling your vegetables!)

Get Cooking!

Add the greens and boil for 5 – 10 minutes depending on the veg, you should be able to easily prick with a fork.

Drain and set aside on a sheet pan to cool, about 20 minutes. When the vegetables are cool enough to handle, squeeze out any excess water.

Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the garlic and cook just until it begins to turn golden, about 3 minutes, then add the chili flakes.

Cook until fragrant, about 30 seconds, then add the boiled vegetables and turn to coat. Season with salt and cook for 6 – 8 minutes, stirring frequently until the greens have darkened slightly, collapsed, and absorbed the garlic and chili flavours.