This Italian favorite is also known as rapini. The nutty, bitter stems, buds, and leaves are all consumed. Blanch for a minute or two to remove some of the bitterness. Then pan-fry in olive oil with lots of garlic and dress with a generous squeeze of lemon. Lovely with pasta or as a topping for pizza.
Our vegetables are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Avocado, olive
Onion, shallot, leek, scallions, garlic
Fava beans, fennel bulb, Jerusalem artichoke, mushrooms, potato, summer squash, sweet bell pepper, tomato
Basil, fennel, garlic chives, oregano
Soft or Crumbly Cheeses: Feta, fresh mozzarella, ricotta
Semi-Soft Cheeses: Cantal, Comté, Fontina, mozzarella, Taleggio
Hard Cheeses: Cheddar, Emmentaler, Gouda, Gruyère, haloumi, Jarlsberg, Manchego, provolone, Swiss
Grating Cheeses: Asiago, Grana Padano, Manchego, Parmigano Reggiano, Pecorino Romano
Almonds, chestnuts, hazelnuts, pine nuts, pistachios, walnuts
Citrus: Lemon, Meyer lemon, preserved lemons
Herbs: Ginger, young ginger
Ground Chili Peppers: Aleppo, Maraş pul biber, red pepper flakes
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