I did a couple things wrong, one was I over salted it just a bit, but that is easily corrected in the future. I started with olive oil and sweated some diced elephant garlic in. After it was wilted I squeezed some fresh lemon juice in and tossed it. Now.. I probably should have turned off the heat here.. but I was afraid the florets might be tough.
So my question really revolves around the elephant garlic. It ended up caramelizing and with the acidity of the lemon juice, it tasted JUST LIKE sour kraut.. which isn't a flavor I despise but only with the right things :mad: .. I finished the rapini with some lemon zest.
Should I have stuck with normal garlic? Did I just take the elephant garlic too far by caramelizing it? Maybe I squeezed too much lemon.. I used about half of a med sized lemon. I still have 2/3 of the head of rapini left, so I figured I should come ask for any recommendations. I'd be interested in alternative preparations to the classic wilting in olive oil w/ lemon.
I included a picture .. you can see that I took the rapini too far.. it is pretty dark in places. :look: