Ways to cook winter greens

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HOT and Spicy Broccoli Rabe
3 bunches Broccoli Rabe
Crushed red pepper to taste
Lemon zest from 2 lemons
5-10 each garlic cloves
Salt as needed
Extra virgin olive oil as needed

Cook the broccoli rabe in a large pot of boiling salted water for two to three minutes or until “al dente.” Remove the broccoli Rabe from the water and transfer to a large bowl of ice water.
Toss the garlic cloves well in olive oil, salt and pepper, wrap the in foil and bake at 350 degrees for about 20-30 minutes until brown and tender.
In a large sauté pan with just enough oil to over the bottom, add the broccoli rabe and sauté until hot. Add crushed red pepper to your liking (Italians like it spicy), next add the roasted garlic, and lemon zest. Toss well and finish with a squeeze of fresh lemon juice and a drizzle of raw olive oil.

Tuscan Kale (Cavalo Nero) Slaw
1 bunch Tuscan kale
1 Tbsp .crushed red pepper
½ cup extra virgin olive oil
1/3 cup grated pecorino cheese
1/3 cup toasted almonds
Lemon juice of ½ lemon
1 Tbsp. extra virgin olive oil
Salt to taste

In a small pot lightly toast the crushed red pepper over low heat.
Add the extra virgin olive oil and warm for approximately 20 minutes until the olive oil has taken on the color of the crushed red peppers.
Turn of the heat and let the oil cool.
Chiffonade the Tuscan kale across the leaves. (Slice into thin strips)
Toss the Kale with a few tablespoons of the chili oil and a splash of extra virgin olive oil
Toss in the toasted almond and cheese.
Season to taste with salt and add more chili oil for desired spiciness

Roasted Radicchio
2 ea. radicchio
Extra virgin olive oil as needed
Salt and pepper to taste
4 oz. mozzarella cheese or scamorza
2 Tbsp. balsamic vinegar

Cut the Radicchio into 1/8 wedges through the core.
Toss in a mixing bowl to coat with olive oil. Season well with salt and pepper.
Place in a small baking dish and bake at 350 degrees until lightly browned.
Top with cheese and return to the oven until the cheese has melted and browned slightly.
Remove from the oven and drizzle with Balsamic Vinegar.