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Jan 18, 2012 01:09 PM

What to do with 2 HUGE bunches of rapini greens?

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?

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  1. 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. 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. 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. 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:

          and a video:

          2 Replies
          1. re: lidia

            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

              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. 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.