Quick, warm, simple and delicious way to enjoy your greens.
In our home, we really do try to incorporate as many greens into our diet as we can. As a child, I always loved spinach, and can remember my brothers writhing as if they had been burned with acid whenever greens were placed on the table. No disrespect to my mother, but back then, greens at dinner were usually a can of spinach dumped into a pot with a shake rattle and roll of salt and pepper and a pat of margarine, or a block of frozen prehistoric greens dumped into the same pot and boiled into submission.
But still. I loved that. Why? Because I loved the taste of greens and never had it any other way.
I have to tell you that now, the thought of eating pond scum from a can is quite revolting, and even to this day, my brothers don’t seem to like greens. But growing up, I set out on my own voyage of discovery regarding leafy vegetables, and have become quite adept at preparing them to the delight and pleasure of my family. Needless to say, I like cooking with fresh greens. And while many fresh vegetables can be pricey, fresh greens are very economical and within the reach of any wallet.
When using rapini for this recipe, you will want to choose nice fresh leafy greens with some florets. It is kind of like broccoli, but kind of not. You see, broccoli is overloaded with florets and that is the good part of it. But with rapini, we are mostly going for the greens.
The leaves are quite edible and delicious, and I use whatever florets there are, along with the more tender parts of the stems. I do not use any part of the stem which is thick or woody.
- 1 bunch fresh rapini greens, stems below leaves removed, remains are chopped
- 8 ounces crimini mushrooms, brushed clean and quartered
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- salt and black pepper to taste
- 1/2 cup dry white wine
- Heat a mix of oil and butter in a saute pan.
- Add the mushrooms, shallot, garlic, and thyme and cook until the mushrooms soften and give up their water.
- Season with salt and pepper.
- Add the chopped greens to the pan and cover with white wine.
- Reduce heat, cover pan and cook, stirring occasionally, until the greens are tender.