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A lot of people have a hard time getting enough calcium and iron in their diets.
Dark, leafy green vegetables such as kale, swiss chard, mustard greens and spinach are a great source for both as well as many other important nutrients.
For this reason, and also because I think they're all delicious, I usually pick up a bunch of greens each week at the grocery store.
This is my favorite way to eat them because it is so simple and I always have the ingredients on hand.
Rapini, also called broccoli rabe, is a bitter-flavored leafy green stalk with clusters of small broccoli-like florets.
You may need to travel to a specialty store to find it; if not, you can make this recipe with broccoli, kale or any similarly robust leafy green vegetable.
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Risotto con Finocchio
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Rapini with Garlic
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Dark, Grainy Bread
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Chilled Italian White Wine
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Ingredients
1 large bunch rapini (about 1 pound)
2 tablespoons extra-virgin olive oil
3 garlic cloves, coarsely chopped
1/4 teaspoon crushed red pepper flakes (optional)
salt and pepper
Cooking Instructions
Trim the ends of the rapini and discard any yellow or withered leaves.
Using a vegetable peeler or paring knife, peel the bottom sections of the thicker stems.
Cook the rapini in a large pot of salted boiling water until crisp-tender (about 2 minutes.)
Drain and transfer to a bowl of ice water to cool.
Drain again and pat dry with a kitchen towel to remove as much excess water as possible.
Heat the olive oil in a large skillet over medium heat.
Add the garlic and crushed red pepper flakes and cook for about 1 minute.
Add the rapini and cook until heated through (about 5 minutes.)
Season with salt and pepper to taste and serve immediately.
Makes 4 servings
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