April 09, 2010

How We Do


"It's been so long. I'd forgotten how much I missed it." I said.

Two weeks before the bounty I had made my own trip to the market. My basket piled high with greens. Fresh spinach, (out-of-season zucchini), and rapini.

Once home, it sat undutiful. Day after day.

A work week had made its pass. Saturday arrived. A dinner of breaded veal cutlets and rapini (aglio e olio beforehand, of course).

A meal for two or four or more. There were leftovers. Sunday nights making of Monday lunch. Chopping of rapini. Slicing of manchego. Veal cutlet. Crusty bread. The slices of cheese, a barrier to keep the bread from sogging. Bread, cheese, veal, rapini, cheese, bread.

"I'm feeling a bit peckish." He said.

And one for Sunday night snack, he ate.

The preparation, simple. A boil, a blanch, a saute in extra virgin olive oil with plenty of peperoncino and garlic. Tasting and salting, even some peppering. Spicy and bitter. A delicious, vital, whole food.

A once a week spring treat.

A side.


With spicy Italian sausage tumbling around in a bowl with orecchiette.

In red sauce over polenta.

In red sauce over pasta (keep it short).

A topping for bruschetta (chop it nice).

Loved hot from the pan, cooled to room temp, or chilly. Make more than you need, more than is required as often as you can.


  1. mmm, rapini, my all-time favorite veg! I was so happy to see it back at my nyc greenmarket this week -- so tender and sweet in the spring! what a lovely supper.

  2. Thank you I feel like this post is for me ;)
    next time I'm at the farmers market I will look for it...
    sounds simple healthy and delicious. :)

  3. Nancy - I kept thinking of your "spicy broccoli rabe" post while I was writing this. :)

    M. – Your question in the "Putting up Rapini" post definitely had an impact on this post. :)

  4. Sweet greetings from Frog Hollow Farm! Yum, yum, yum, yum, yum! Ciao, bella!

  5. You have me thinking the farmer's market should be my first stop of the day. Your photos are great and that green is so vibrant it almost hurts the eyes. I found your blog by chance but will be back often. I hope you are having a wonderful day. Blessings...Mary

  6. The variety you use in your recipes is so wonderful and inspiring to me. Sometimes it's just too easy to eat the same things.

  7. greens with oil, garlic, and red pepper-well, i could live happily on them for a long time. absolutely delicious.

  8. So fresh and green like spring. Gorgeous pictures and words which make me feel I'm preparing it right now. Can't wait to try this next weekend when I've stocked up at the market on spinach.

  9. The perfect springtime dish - sounds so fresh and satisfying. Lovely pictures too! Have a great beginning of the week!

  10. I love that photo in the sink nearly as much as I love rapini. Vital indeed

  11. I LOVE LOVE LOVE rapini!!!
    I JUST made a savory pie with them over the week-end to serve as an appetizer (post coming soon). I used a store-bought puff pastry for the outside and then filled with sauteed garlic rapini, ricotta, parmesan, mozzarella and eggs. Buonissima :)
    Amelia from www.ztastylife.com


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