Rapini

Rapini is an in house favorite.

We lightly saute it in olive oil and a pinch of salt often with some cooked beans mixed in. Its beans and greens.

Rapini has a slightly bitter and complex taste and its superb.

What's Cooking: Broccoli Raab/Rapini

Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. The stems are generally uniform in size (hence cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems which appear tough (sometimes the stems are tougher than other times depending on the age of the rapini). They stems can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium. Rapini is available all year long, but its peak season is from fall to spring.

Food Network: Braised Broccoli Rabe

* Salt
* 2 bunches broccoli rabe, stems trimmed and washed
* 4 tablespoons olive oil
* 4 ounces pancetta or mortadella, finely chopped
* 6 garlic cloves, peeled and thinly sliced
* 1/4 teaspoon crushed red pepper flakes
* 1/2 cup stock


Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 5 minutes. Drain and set aside.


In a large skillet, heat olive oil over medium heat. Add pancetta and saute for 4 minutes. Add garlic and crushed red pepper and cook for 2 minutes, or until the garlic is fragrant. Do not allow the garlic to brown. Add the broccoli rabe and stock, partially cover the pan and cook until the greens are tender, about 5 to 7 minutes, stirring occasionally. Season with salt, if necessary. Serve hot or warm, with some of the cooking liquid ladled over the top.