Cima di Rapa Rapini with Buttered Leeks

Sublime herb- and cheese-kissed crumbs finish these sautéed greens.

Ingredients:
1 bunch rapini, washed and trimmed of tough stalks
1 medium leek, white and light green parts only, chopped
3 tablespoons butter
4 tablespoons olive oil
¼ cup panko bread crumbs
1 teaspoon chopped fresh thyme
1 tablespoon grated Grana-style cheese
Sea salt and fresh ground pepper
Lemon wedges for garnish

Method:
1. Heat 1 tablespoon butter and 3 tablespoons olive oil in a large frying pan. When the foaming subsides, add the breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Transfer the mixture into a bowl and leave to cool, then stir in grated Grana.

2. In the same frying pan, melt the additional 2 tablespoons of butter and add leeks, cooking over medium-low heat until the leeks are soft and almost caramelized. Add remaining tablespoon of olive oil, turn heat to medium-high and add in the rapini, sautéing until slightly wilted.

3. Arrange kale and leeks neatly on a warmed serving dish and scatter over the bread crumbs. Garnish with lemon wedges and serve immediately.

Sautéed Broccoli Raab

A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.

Ingredients:
2 pounds broccoli raab
3 garlic cloves, peeled and minced
⅓ cup olive oil
1 teaspoon sea salt
Lemon wedges

Method:
1. Cut off and discard stem ends from the broccoli raab.

2. Cook the broccoli raab, uncovered, in 2 batches in a 6-8 quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander. (The broccoli raab can be boiled and drained up 6 hours ahead, then covered and chilled. Bring to room temperature before proceeding.)

3. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes.

4. Add broccoli raab and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli raab with salt.

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Broccoli Rabe with Oil & Garlic

Tender-crisp with loads of texture, this dish gets extra spice courtesy of crushed red pepper and garlic.

Ingredients:
1 pound broccoli rabe
3 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and sliced
¼ teaspoon crushed red pepper, or to taste
¼ cup water, or as needed
Sea salt

Method:
1. Trim broccoli rabe. Wash the trimmed broccoli rabe in a sinkful of cold water, swishing the stems gently to remove all dirt from between the leaves. Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands or a large skimmer. Drain in a colander.

2. Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 1 minute. Carefully lay the broccoli rabe into the oil, season lightly with salt and ¼ teaspoon crushed red pepper. Stir and toss to distribute the seasonings.

3. Pour ¼ cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender. Taste and season with additional salt and crushed red pepper if necessary. Serve hot.

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