HOME > Chowhound > Home Cooking >

What to do with 2 HUGE bunches of rapini greens?

a
AZCat Jan 18, 2012 01:09 PM

I order from a local farmer, and when he had "Rapini Greens" on the order form for this week, I mistakenly thought it was broccoli rabe and ordered two bunches. Turns out it is truly just the greens, and now I have two enormous bunches.

I don't typically cook with a ton of greens at home (it's not high on my kid's lists), so I'm at a bit of a lose of what do do with them.

Any favorite suggestions?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. m
    milklady RE: AZCat Jan 18, 2012 04:41 PM

    I would cook them just like brocolli rabe (blanch and then sautee), and serve them with pasta, or as a side dish. Lots of olive oil, garlic and lemon, some anchovy or parmesan cheese if you're inclined. They also great stirred into soup near the end of cooking.

    1. s
      sr44 RE: AZCat Jan 18, 2012 04:47 PM

      I like to peel the big stems because they're stringy. Then I would blanch and freeze some. You can make pesto with some as well.

      1. c
        cathyeats RE: AZCat Jan 19, 2012 05:31 PM

        Here's what I do all the time: chop the greens and saute with garlic, then add some white beans and veg. or chicken stock. Cook for a few minutes and mash a few of the beans to thicken the sauce. Serve on whole wheat pasta. Yum.

        1. l
          lidia RE: AZCat Jan 20, 2012 05:11 AM

          You could make a filled savory pie with them, or a calzone.

          They are one of the types of green that are used around here with Italian sausages sliced in half, with the greens blanched, sauteed with garlic, hot pepper flakes, and plenty of oil. The greens and the sausages are put into a quick-cooking bread similar to a big, thick pita, called "torta al testo".

          Here's one recipe in English:
          http://www.saveur.com/article/Recipes...

          and a video:
          http://www.youtube.com/watch?v=IVFMEZ...

          2 Replies
          1. re: lidia
            o
            ospreycove RE: lidia Jan 20, 2012 05:16 AM

            Dried Fava Beans with Bitter Greens (Fave e Cicoria) is a real treat served with your best olive oil drizzled on top. Rapini greens make an excellent substitute, if you cannot find the Cicoria, weeds at their best!!!!

            1. re: ospreycove
              l
              lidia RE: ospreycove Jan 23, 2012 07:48 AM

              good suggestion!

              P.S. to AZCat… the bunches may *seem* HUGE, but they do cook way down. Not as much as spinach, but still… Also, once they are cooked, they will keep several days in the fridge.

          2. hotoynoodle RE: AZCat Jan 23, 2012 07:53 AM

            they cook way down.

            you can blanch and freeze in batches.

            with garlic and red pepper flakes they are great with sausage. you can also mix this up in a casserole dish, top with some ricotta and run under the broiler.

            1. chefMolnar RE: AZCat Jan 23, 2012 09:53 PM

              Frankly, I envy you. You can make Orechiette con Cime di Rape, with some garlic, anchovies, and a little red pepper. One of the great Pugliese dishes. 2 pounds shouldn't be too much for 4 people.

              Here you go:
              http://www.laterradipuglia.it/puglia-...

              Show Hidden Posts