Rapini

Rapini are an under-rated green. Peter Pastan, owner-chef of Obelisk and 2Amys' recipe gives these leafy stalks a chance to star - on their own or as a mildly bitter side vegetable that would go well with grilled meat.

Serves two to three as a starter or four to six as a side dish.

2 bunches rapini (also known as broccoli rabe), stalks trimmed
1/2 cup olive oil
3 tablespoons vincotto (available at Whole Foods) or balsamic vinegar
2 cloves garlic, peeled and lightly crushed
1 tablespoon chopped pistachio nuts
Sea salt and freshly ground black pepper

Bring a pot of heavily salted water to a rolling boil. Add the rapini and boil for three minutes, then shock in ice water to stop cooking. Drain, then dry carefully on paper towels to remove all moisture.

Crush the garlic and add the vincotto or balsamic vinegar, then the olive oil. Turn the rapini in this vinaigrette to coat thoroughly and season with salt to taste if necessary and freshly ground black pepper, lay on a serving dish and sprinkle pistachio nuts over it. Serve as a starter or a side dish to grilled chicken, meat or fish.

This recipe first appeared in the NorthWest Current newspaper. Photo Bill Petros/The Current.

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