Broccoli rabe

I'm welcoming 2007 with lots of healthy cooking, including soups, sautes, grains, and greens. In my part of the world, the weekly farmers market operates year-round (except in pouring rain) and these days large leafy bundles of winter greens are regular offerings.

I especially love bitter and spicy greens, and rapini, aka broccoli rabe, probably tops the list. Its mildly bitter flavor pairs well with all things Sicilian, such as olive oil, tomatoes, pasta, and black olives. In fact, this very combination of ingredients is one of my old standbys.

Rapini also makes a wonderful side dish. Simply saute some minced garlic in olive oil with a pinch of chile flakes, pile the chopped broccoli rabe on top and add a couple of tablespoons of water. Sprinkle with salt and cover the pan tightly. About 6 minutes later, the greens will have wilted into a delicious mound. A little lemon juice or vinegar creates a nice balance of bitter/spicy/sour flavors and aids in the digestion of the calcium contained in those dark green leaves.

I wish you good health and pleasure at the table all year long...

vegetarian food cooking broccoli rabe rapini