Cooking with Greens
Our daughter Jennifer cooked dinner last night. Wow! It was wonderful! She made steak with mashed potatoes and broccoli rabe. OK, sounds pretty average right? Well, I had always cooked broccoli rabe just by sautéing with garlic and olive oil. With Jennifer's simple addition of onions, it was amazing...very flavorful and sweet! Greens are so easy to prepare, yet we have a fair number of customers at the farmers' markets that don't know what to do with them. They can all pretty much be sautéed with garlic and oil....we're Italian, so we cook most things with those two ingredients ;-). First, you'll want to rinse the dirt off the greens and drain them or pat dry with a paper towel. Remove the heavier stems. Jennifer chopped the leaves of the broccoli rabe (or rapini, as some call it) before cooking, but you can leave them whole too. Some greens like collards and kale can easily be stripped from the stems by running your thumb and forefinger down the entire