If you're not in a flashy mood, you can simply sautée it in olive oil and garlic, but here I’ve adorned it with some savory bling. Sun-dried tomatoes, pine nuts and feta cheese make for a bejeweled performance, and you can also trick it out with cannellini or ganbanzo beans. It’ll wear many ingredients well. And the best part? After you’ve scarfed down the whole pan yourself, no one will even notice in those baggy, low-riding pants. Here’s a little R. ditty to get you in the mood:
Just ate the whole plate ‘a greens yo, dawg
But you better not think 'a callin’ me a hawg
‘Cause I’m packin’ a weapon, hear what I say?
My mean garlic breath gonna blow you away
1 large bunch rapini, including stalks, roughly chopped
1 TBSP olive oil
2-3 cloves garlic, minced
1/3 cup sun-dried tomatoes, julienned
2 TBSP toasted pine nuts
¼ cup feta cheese, crumbled
Salt and pepper to taste
If the tomatoes are packed in oil, rinse and drain well. Sautée garlic for a minute in oil and add the rapini stalks. Sautée for a couple of minutes and add the rest of the greens. Put the lid on and let it cook over low to medium heat for about 7 to 10 minutes, but check it along the way. When it’s almost done, season with salt and pepper, and add the tomatoes, pine nuts and cheese. Cook another couple of minutes until the rapini is fork-tender.
Makes about 3–4 servings as a side dish or 2 main courses