This is rustic, country cooking at it's best. This sauteed green's vegetable dish is great with almost
any entree. Use any greens such as rappini, spinach, Swiss chard or broccoli rabe, or dandelions which are shown in the photo.
1 1/2 to 2 Pounds Greens
4 Quarts Water
3 Cloves Garlic,
4 Tablespoons Olive Oil
1 Red Hot Pepper (Or Dried Pepper Flakes To Taste)
Rinse the greens well. Bring the water to boil in a large pot. Drop in the greens and cook until tender, 3-5 minutes.
Drain well, and rinse under cold running water to stop the cooking process. Place the oil and the garlic in the pot
and heat until sizzling. Add the greens, and mix well. Add salt and pepper, and red pepper until you have reached
your desired level of heat. Serve.
Cooking Tip: When cleaning your vegetable, look at the stems of your broccoli rabe.
If they appear young and tender, peel them using a sharp knife and cut into pieces and add to the rest of the rabe.
They are full of flavor and goodness. Old, woody stems should just be discarded.
Nonna Lina ~ 2003