How To Prepare...Rapini

I've wanted to serve Rapini (also know as Broccoli Rabe) at ChildRoots for quite some time. Farmers must have found themselve flush with Rapini recently because for a couple of weeks the price dropped and we were able to give it a try. Rapini, on the surface anyway, seems like a cross between Kale and Broccoli. While Rapini is in the same family as those it is actually a closer relative to the Turnip. The flavor of Rapini is distinct, it has the bitterness of green and a slight nutty flavor. Like it's greeny relatives Rapini is a good source of vitamins A, C, and K. Potassium, Calcium and Iron are also well represented. When shopping for Rapini look for slightly tough leaves, and tender (not soft) blossoms. Don't let some yellowing leaves or bug hole deter you. 

At CR when trying out a new vegetable, I generally go for the simplest preparation. So for Rapini I went the steaming route. As with most leafy greens the first step is soak in cold water for at least ten minute. 

After soaking, swish the bunches around in the water to loosen up any dirt or grit still present from the farm. Take the Rapini out of the water, give it a good shake to get rid of excess water and let drain (in a stainer or something it can stand up in) for a few minutes.

Lay the bunch down a large cutting board. If the bunch is unruly, separate it into a couple of smaller bunches. 

Using a sharp knife slice down the bunch.All but the very ends of stems can be used. Be sure to keep those fingers curled under. 

At CR veggie are steamed for around 20 minutes in our tightly cover steam table. A home one bunch of Rapini would steam in less than five minutes. 

Once steamed the Rapini is tossed with salt and olive oil. 

The Rapini was a resounding success with the kids and teacher alike. I hope that I'll be able to get more soon.

My favorite way to do Rapini is to sauté it with pasta. When doing that blanch the chopped Rapini in the pasta water first (for no more than two minutes), using a slotted spoon to lift the Rapini out of the water and place in a bowl of cold water. Boil the pasta, any kind will do, I recommend angel hair. In a sauté pan (large enough for the veg and pasta) ,on medium, sauté a  chopped clove a garlic with olive oil for a minute, then add the Rapini, about a tsp of salt, and the juice of a lemon (or a splash of white wine). Some red pepper flakes can be added now, if your family likes the spicy. Sauté for another couple of minutes and add the pasta. Keep the pasta moving until it is all mixed and warmed through. Pour in a little cream and toss well, more cream can added if you want it saucier. Place the pasta on a large platter and sprinkle with Parmesan. I've done this recipe using plain unsweetened soymilk and nutritional yeast also, and it works great.