I’ve been frequenting the farmers market lately. In fact, I went twice last week. Going to the farmers market is a great way to get inspired to cook and inspiration is something I’ve been lacking lately in the cooking department! I love how abundant the farmers market feels—how appealing and delicious the fruits and vegetables look in their raw form. On Sunday, my dear friend Tish and I went to the West Seattle farmers market (not knowing that it was also the West Seattle Street Fair—parking was hellacious). Once we found parking, the market was a delight—it was doing this Seattle mist rain thing, which I happen to love, and there was lots of amazing food. We each filled our shopping bags with summer produce. I got corn, sunflower sprouts, barley, cracked kamut, cucumbers, radishes, carrots, kale, walla walla onions, peaches, pluots, and rapini. Rapini, a.k.a. broccoli rabe, is a lovely nutty, somewhat bitter green with crunchy stalks, tender leaves and sometimes little yellow flowers.
This preparation is so easy I wouldn’t really consider it a recipe, but it’s a good go-to preparation that you can use for any greens. Lightly steaming/sauteeing greens helps to eliminate some of their bitterness.
For one bunch of rapini or other greens
1 bunch rapini (or other greens)
1/2 Tbls coconut oil (or olive oil)
2-3 cloves garlic, minced
splash of water
salt & pepper to taste
In a large pan, heat oil over medium heat. Add garlic and lightly saute for a couple of minutes. Rinse greens and add them to the pan. Cover immediately with lid and let steam for a moment. Check frequently and turn the greens so they cook evenly. You may need to add a splash of water to the pan, if the pan becomes too dry. Cook only until the greens have turned a bright green (should be approximately 5 minutes or less). The stems should be easily pierced with fork, but still slightly crunchy. Add salt and pepper to taste. Serve and enjoy.