Sunday, May 10, 2009


Sauté five cloves of garlic in olive oil until they soften; turn the heat way up and throw in the greens until it wilts; squirt on some red wine vinegar until it disappears; serve over pasta.Sylvia Thompson, in a recipe for Sicilian-style rapini published in The Kitchen Garden Cookbook (Bantam, 1995), does essentially the same thing but adds toasted pine nuts and raisins. She says the recipe, that requires 10 minutes of cooking time, also works with chard, spinach or any other tasty green.

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