Sautéed Rapini (Rapini Saltati)

Prep time: 10 to 12 minutes
Serves: 4 to 6 (as a side dish)

Have you ever tasted steamed or boiled rapini and found its taste slightly bitter? Make this leafy vegetable as we Southern Italians do and I'm sure you’ll love it.

Italians know that rapini must be sautéed with garlic and olive oil in order to tone down its pungent flavor. Here's my family's special recipe. Add some fresh, crusty bread to your dining experience and let me know what you think.

Buon Appetito!

Ingredients:
1 bunch fresh rapini (also known as broccoli rabe or rape)
5 tablespoons extra virgin olive oil
2 large cloves garlic, peeled and thinly sliced
½ cup chicken broth (or water for vegan recipe)
½ to ¾ teaspoon salt

With a knife, remove and discard one inch from bottom tips of rapini. Cut the remaining rapini stalk lengths into thirds. Wash and spin dry the rapini twice; set aside.

In a 6 or 8-quart saucepot on a stove burner set on high, heat the oil with the garlic slices. When the garlic starts sizzling, stir it with a wooden spoon. Sauté the garlic about 1 minute or until it turns golden.

Immediately transfer the saucepot with the garlic and oil to a cold burner and let cool about 2 minutes. Add the washed and spun rapini to the garlic and oil. Cover the saucepot, return it to the hot burner set on high heat and sautée the rapini 1 to 2 minutes, turning it over with tongs.

Set heat on medium high and add ½ cup of water or broth. Cook, uncovered, for an additional minute. Stir in the salt.

Serve rapini as a side dish to meats, fish, chicken or turkey. Alternatively, simply enjoy the rapini with fresh bread (be sure to soak the bread in the rapini broth).

Text & Photograph © 2011 Nancy Real

"A Side of Carrots & Green Beans"

Prep time: 20 to 25 minutes
Serves: 4

It's February and we should start thinking about summer - the sun, the beach and - wait a minute - the bathing suits, too? Whether we're happy with last year's G-string size or not, now is definitely a good time to stop eating and get moving.

Accordingly, I brainwashed myself into believing that sweets can be replaced by salads and vegetables. One of my fav's is a carrot and green bean dish that I grew up with in Italy. All you need for this is a little salt, pepper, garlic and extra virgin olive oil to boost the natural sweetness of these two veggies.

Should I get caught in a restaurant in the next few weeks, rest assured that you'll hear me ask my server for fish or chicken, "a side of carrots, green beans - and bring the olive oil, please".

Ingredients:
1/2 pound fresh green beans, tips discarded
3 large carrots, peeled and julienned
Salt and black pepper, to taste
1 clove garlic, crushed
4 to 5 tablespoons extra virgin olive oil
Balsamic Cream*, for drizzling (optional)

Place green beans in a 2-quart saucepot; cover with cold water and bring to a boil. Cook 2 minutes or until beans are crunchy-tender. Drain and place beans in a large glass or porcelain bowl. Set aside.

Meanwhile, place carrots in same 2-quart saucepot; cover with cold water and bring to a boil. Cook 1 minute or until carrots are crunchy-tender. Drain and add carrots to the beans in bowl. Add salt, pepper, garlic, olive oil and toss. Taste and adjust seasonings.

Serve immediately as a side to fish, chicken or steak. Drizzle with a little balsamic cream (optional).

*Balsamic cream is a thick, glazed reduction of dark balsamic vinegar. Balsamic vinegar is from Modena, Italy. It is made from the Trebbiano grape and is aged in wooden barrels for several years. There are two varieties of balsamic vinegar: the dark and light variety. Both the cream and the vinegar can be found online at Amazon.com®.

Text and Photographs © Nancy Real 2011