I modified this recipe to: rough chopped rabini stems and cooked for 6 minutes seperately from the green leafy part. I then rough chopped the green leafy part and blached in hot water. I thoroughly drained the rabini before adding into oil mixture. The result was a better looking dish.

Reviewed On: Aug. 7, 2005

I consider this a time saving receipe - (pop it in the oven, set the timer, and forget it until the timer goes off - in the meantime I can "multi-task"). A nice and easy spring/early summer meal

Reviewed On: Aug. 6, 2005