RAPINI WITH GARLIC AND OLIVE OIL
Also know as broccoli rabe, rapini is my favorite green vegetable. This simple dish can be served on a thick slice of grilled country bread; in pasta with or without Italian sausage; or as a side dish. A classic ravioli filling has it finely chopped and mixed with fresh ricotta. Added to a bowl of cannellini beans and drizzled with delicious olive oil–or preferably, olio nuovo–with parmigiano grated on top–there’s nothing better! it makes a delicious topping for pizza when combined with Italian-style sausage hot or sweet. You get the idea of its versatility. And, it’s good and good for you, as my dear friend, Sean, used to say.
1 pound/450 g rapini (1 large bunch)
3 large cloves garlic, peeled, thinly sliced
⅓ cup/120 ml extra virgin olive oil or olio nuovo
1 ½ teaspoon/8 g Kosher salt
A pinch of chili flakes
Juice 1 large lemon (about 2 tablespoons/30 ml)
Parmigiano-Reggiano cheese for grating
Rinse rapini in cold water. Let water drain off in a colander; leave whatever water remains on the leaves. Cut off any woody part of stems. Strip leaves from stems. Hold stems as a bunch and chop stems thinly. Tear leaves into 2-inch pieces. Put leaves and stems in a wide-bottom pan with sliced garlic. Add olive oil, salt, chili flakes, and ¾ cup of water. Cover and bring to a boil, then reduce heat to medium. Stir leaves to cook evenly. Simmer, with lid ajar, stirring occasionally, until water is evaporated. Drizzle lemon juice on rapini. Remove lid and allow leaves to sizzle in the oil for a minute at low heat. Do not burn garlic. Drizzle more olive oil to finish and grate Parmigiano-Reggiano over the top.
@2024 Christopher Lee