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So, here are two (of many) ways to go with rapini…one takes an Italian path and the other Asian. This recipe, from Food 52, calls for the broccoli raab to be blanched before sauteed in a frying pan with garlic (this would be a GREAT time to use one of those garlic scapes from last week’s share!The vin cotto, which is reduced balsamic vinegar with a touch of sugar, is then drizzled on the veggie.Remove beet greens from the beets and wash them the same way you wash the chard and kale.
1/4 cup Rice Wine Vinegar (sweeter and not as acidic as red or white wine vinegar) 1/4 cup olive oil or other vegetable oil 1/2 t sugar 1/4 t fish sauce (give it depth and umami) Pickled Jalapeno Juice (to taste) Salt (to taste) Chopped Pickled Jalapeno’s (to taste) Chopped herbs (a mix of cilantro, mint and basil is what Aaron uses) Toss enough salad dressing in with the cabbage to coat all pieces. The water dulls the bright flavors of the dressing so by draining it and tossing with a little more dressing, your slaw will be perfectly balanced.
According to whatscookingamerica.net, Originating in the Mediterranean and also China, it is actually a descendant from a wild herb.
Today, Rapini is found growing in California, Arizona, New Jersey, Quebec and Ontario.
This is one of those special vegetables we may only get once or twice this year so choose your preparation wisely.
While people often think of rapini as bitter, I haven’t found that to be the case with the variety that Aaron grows.