Garlic-Sautéed Rapini
Rich and vibrant, beautiful rapini is seasoned with fresh garlic in this appealing side dish.
Ingredients:
1 large bunch rapini
3 tablespoons olive oil
2-3 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil. Once boiling, drop the rapini into the water to quickly blanch the greens (this will only take a minute, the dark greens will become a brighter green once softened).
2. Meanwhile, heat olive oil in a sauté pan over medium-high heat, then add the garlic, sautéing until soft and fragrant, about 1-2 minutes. Remove the rapini greens from the pot and place directly into the sauté pan, seasoning well with salt and pepper. Toss all the ingredients together. Once greens are almost fully wilted, about 1-2 minutes, remove from the heat and serve.
Variation: This dish is also delightful with the addition of ¼ cup raisins, 2 tablespoons toasted pine nuts and a splash of balsamic vinegar once the rapini is sautéed with the garlic; serve warm or at room temperature.
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 Swiss Chard with French Yellow Peppers
This colorful mixture is wonderful served over pasta noodles, or topped with a poached duck egg!
Ingredients:
2 large bunches of Swiss chard or other favorite green, torn into 2-inch pieces (about 12 cups)
2 tablespoons olive oil
1 small yellow onion, chopped
2 French yellow peppers, seeded and chopped
2 tablespoons fresh lemon juice
Sea salt and fresh ground black pepper
Method:
1. Heat oil in a large skillet over medium heat. Cook peppers and onions, stirring occasionally, for about five minutes.
2. Add half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper to taste.
