SAUTÉED BROCCOLI RABE (Italian Rapini)

SERVES 4 to 6

If you have never heard of broccoli rabe, also know as rapini or rape, check the produce section of the your supermarket and, if they have it, give it a try. It is an Italian relative of broccoli in that they are both from the cabbage family, but broccoli rabe is crossed with turnips. It is an excellent change from the usual greens. As the name suggests, it tastes like broccoli, but has a more assertive flavor. In many recipes, you will see it blanched in water to remove some of its bitterness, then drained before using in a sauté. Personally, I think that just dilutes the flavor. That little bitterness is what makes it so different and flavorful. This recipe is a quick, easy, healthy and delicious side dish.

• 2 pounds rapini
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• Crushed red pepper flakes (optional, see notes)
• Salt and pepper to taste
• Water as needed for moisture

Clean the rapini as you would other greens, removing about 1-inch at the bottom of the stems that might be tough. Cut into 4-inch lengths. Heat the oil in a large sauté pan over medium-high heat. Add the garlic and sauté until slightly softened, about 1 minute. Add the rapini, vinegar, salt and pepper. Cover and simmer until desired tenderness, about 40 minutes to my taste; adding a little water if needed. Remove the lid and allow any excess water to evaporate before serving. Serve hot or room temperature.

Notes: Sometimes the stems are tougher than other times depending on the age of the rapini. They can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. I love to add some crushed red pepper when serving, but it could be adding to the pan if everyone likes a little heat.