Preparing Winter Greens

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(CBS)  RAPINI WITH GARLIC AND RED PEPPER

The vegetable side dishes of Italy known as contorni change with the seasons, and are typically served alongside the meat-based main course. Here, we feature a recipe for rapini, also called broccoli rabe. A relative of common broccoli, this bright green vegetable has a mild, pleasantly bitter taste with overtones of sweet mustard. It's prepared simply in the Italian style, sautéed in olive oil and seasoned with garlic and red pepper flakes. Serve alongside our Florentine steak.

Salt and freshly ground black pepper, to taste
1 bunch rapini
2 Tbs. olive oil
2 to 4 garlic cloves, thinly sliced
1/8 to 1/4 tsp. crushed red pepper flakes

Have a large bowl of ice water ready. Bring a large pot of water to a boil over high heat. Salt the water generously. Add the rapini and cook for 2 minutes. Using tongs, transfer the rapini to the ice water and let cool, then drain well in a colander.

In a large nonstick sauteuse or sauté pan over medium-high heat, warm the olive oil. Add the garlic and sauté until golden brown, 45 to 60 seconds. Add the red pepper flakes and cook until fragrant, about 20 seconds. Add the rapini and cook until heated through, 1 to 2 minutes. Season with salt and black pepper and serve immediately.

Serves 2.

Williams-Sonoma Kitchen.

ORECCHIETTE WITH BROCCOLI RABE

This straightforward preparation is enjoyed throughout Apulia, the "heel" of Italy's boot, where it is liberally drizzled with the region's superb extra-virgin olive oil. Look for broccoli rabe in specialty markets. It resembles broccoli but has thinner stems, smaller florets, and more leaves. If you can't find it, substitute broccoli florets.

1/3 cup extra-virgin olive oil
8 garlic cloves, thinly sliced
1/4 tsp. red pepper flakes
1 1/2 lb. trimmed broccoli rabe, stems thicker than a pencil removed (about 2 lb. before trimming)
1 lb. dried orecchiette
Salt, to taste
1 cup grated pecorino cheese

In a large sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté until the garlic colors lightly, 1 to 2 minutes. Set aside.

Have ready a bowl of ice water. Bring a large pot three-fourths full of salted water to a boil over high heat. Add the broccoli rabe and cook until just tender, 2 to 4 minutes. Using tongs, lift out and transfer to the ice water to stop the cooking. Leave the pot of water over high heat. Drain the broccoli rabe well and squeeze gently to remove any excess moisture. Chop into 2-inch lengths.

Add the pasta to the boiling water used to cook the broccoli rabe, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions. While the pasta is cooking, add the broccoli rabe to the pan holding the garlic. Return to medium heat, season generously with salt and cook, stirring occasionally, until the broccoli is hot throughout, 3 to 5 minutes.

Drain the pasta and return to the warm pot. Add the sauce and toss. Divide among warmed dishes and serve immediately. Pass the pecorino cheese at the table.

Serves 4 to 6.

Adapted from Williams-Sonoma Lifestyles Series, "Classic Pasta at Home," by Janet Fletcher (Time-Life Books, 1998).

SAUSAGE & SWISS CHARD SOUP

Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish. Our Turkey and Arugula Panini with Gruyère makes a wonderful accompaniment.

1 cup dry white wine
2 Tbs. olive oil
1 1/2 lb. chicken andouille sausage
1 small yellow onion, diced
2 celery stalks, diced
1 carrot, peeled and diced
1 leek, white portion only, diced
2 garlic cloves, minced
1 tsp. minced fresh thyme
6 cups chicken stock, warmed
1 cup water, warmed
2 cups cooked white beans, drained
4 oz. Swiss chard, stems removed, leaves cut into 1/2-inch strips
Salt and freshly ground pepper, to taste
Grated Parmigiano-Reggiano cheese for garnish (optional)
Garlic crostini for garnish (optional)

In a small saucepan over medium heat, boil the wine until reduced to 1/2 cup, 7 to 10 minutes. Set aside.

In a soup pot over medium heat, warm the olive oil. Add the sausage and cook until browned, about 5 minutes per side. Transfer to a plate and let cool, then cut diagonally into 1/2-inch slices.

In the same pot over medium-low heat, cook the onion, celery, carrot and leek, stirring occasionally, until soft, about 10 minutes. Add the garlic and thyme and cook, stirring occasionally, for 2 minutes more. Add the reduced wine, the stock and water, increase the heat to medium-high and simmer for 15 to 20 minutes. Add the sausage, white beans and chard and cook until the chard wilts, 5 to 8 minutes. Season with salt and pepper.

Ladle the soup into warmed bowls, and garnish with the cheese and crostini. Serve immediately.

Serves 6 to 8.

Williams-Sonoma Kitchen.

[beacook]

Finally, a great, simple and tasty recipe for the forgotten green. Thank You : )