Spring is in arrival which is always exciting. I love the sunshine, the trees in bloom and the new surprises at the market. I tend to gravitate towards leafy greens, I love them and know that they are crazy good for me and my family. I saw these and asked my fruit vendor what they were. She didn’t have a name for them, but said that they were like cime di rape (broccoli rabe), but that they grow wild. Something about the word wild and vegetable together immediately gets me intrigued and I bought a big bag full to take home for dinner. The were bitter like cime di rape, but more tender, really delicious.
- 1 or 2 large bunches of wild rape, washed thoroughly
- 2 cloves of garlic, peeled and left whole
- 3 tbsp extra virgin olive oil
- salt to taste
Wash greens thoroughly. Bring a large pot of water to boil for the greens’ initial cooking. Once the water starts to boil add a small handful of salt to the water and bring to a rolling boil. Add greens and cook for about 8 minutes, stirring occasionally. Drain in a colander.
Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add boiled greens and sauté for about 10 minutes.
Greens can either be served hot or at room temperature. Great as side dish.
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