ITALIAN RAPINI (Sautéed Broccoli Rabe)

[Beef Tenderloin Steaks with Mushrooms]
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SERVES 4 to 6

If you have never heard of Rapini, also know as Broccoli Rabe, check the produce section of the your supermarket and, if they have it, try it. It is an Italian relative of broccoli and an excellent change from the usual greens. As the name suggests, it tastes like broccoli but with a slight bitterness. In many recipes, you will see it blanched in water to remove some of the 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 delicious.

INGREDIENTS

2 pounds rapini

2 tablespoons olive oil

4 garlic cloves, minced

Water for moisture

Salt and pepper to taste

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, just enough water to add moisture to the bottom for cooking, the salt and pepper. Cover and simmer until desired tenderness, about 40 minutes to my taste; adding a little extra water if needed. Remove the lid and allow the water to evaporate. 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. Crushed red pepper would be a good addition if you like hot foods.

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