Rapini with Capers, Onion, Lemons, and Mint

Rapini with Capers, Onion, Lemons, and Mint

Inspired by the bright Mediterranean flavors of Italian salsa verde, this dish can be used as a side dish or used to top lamb, steamed potatoes, or mixed into farro or other whole grains. Basil could be used in lieu of mint.

INGREDIENTS:

1 bunch of rapini, stems removed and leaves washed

¼ cup capers

½ brown onion, minced, -OR-1/2 bunch scallions finely sliced

1 lemon, zest removed and zest finely sliced or minced, juice strained and reserved

Salt and pepper to taste

1 clove of garlic, split lengthwise

½ cup of mint, cut in chiffonade -OR- ¼ cup flat leaf parsley and ¼ cup mint minced

Olive oil as needed

Optional-1/2 cup breadcrumbs, tossed with 1-2 tablespoons of oil (enough to moisten, but not soak) and some salt and pepper

METHOD:

Bring a large pot of water to a boil over high heat. Add a 2-3 tablespoons of salt to the water, and as soon as it returns to a boil, blanch the rapini leaves. As soon as they are wilted and turn a deeper shade of green, drain and run under cold water to arrest the cooking. Allow to drain and cool.

Heat a medium sauté pan over medium heat and coat the pan bottom with oil. When warm, flavor the oil with the split clove of garlic. Keep it light.

Add the onions and sauté until translucent and softened.

While the onions cook, squeeze the rapini dry and then chop the mass every quarter-inch or so. Loosen the rapini by running your fingers through it.

When the onions are soft, add the capers and heat through.

Sprinkle the lemon zest over the pan bottom and then add the rapini, spreading it evenly. Season with salt and pepper, then drizzle enough olive oil to give the rapini a little shine. Add the lemon juice. Toss the contents of the pan.

Warm the rapini, tossing to prevent burning.

Sprinkle the herbs over all and toss to combine. The dish is ready to serve at this point.

If you wish to use the breadcrumbs, this is the time. Use a spatula to make a well in the center of the vegetables and add the breadcrumbs. Cook until golden, then mix the crumbs and vegetables together.

If using this dish to “sauce” something, use enough olive oil to make the dish wetter and a little slippery.

Chef’s Notes and Tips:

You can use shallots instead of onion in the dish. You should use around 3 largish shallots, minced. Add when you would add onions. If you use the scallions, add the whites when you’d add the onion, but do not cook long. Just enough for them to lose that “raw” coloring. Add the green onion tops with the rapini for a milder taste, or with the herbs if you want a bigger flavor. Adding extra oil to the dish makes it looser, more sauce like. As a sauce, use this to top small steamed potatoes or add it to a pot of farro, wheat berries, or brown rice just before serving. It pairs well with grilled lamb either as a topping or as a side dish.

Serves: 4

Source: Chef Andrew E Cohen