Broccoli Rabe (rapini)

"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."

Frances Moore Lappé (b. 1944), U.S. ecologist, author.

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This wonderful green is the flowering tops of a plant in the turnip family. Similar to turnip greens eaten mainly in the south, they are a tasty as they are good for you.

Preparation Time: 30 minutes Serving Size: 2

1 pound broccoli rabe (rapini) 2 tablespoons olive oil 2 cloves garlic, chopped	1/4 teaspoon crushed red pepper flakes 1/2 cup chicken stock 1 tablespoon pine nuts, toasted
Trim the rapini from its stalks but leave whole. Heat oil in sauté pan over medium heat. Add garlic and red pepper flakes. Cook for 1 minute. Add rapini and coat well with the flavored oil. Carefully pour chicken stock into the pan and cover. Cook on low heat, stirring often, until rapini is tender. Add water if necessary to keep pan from drying out. Remove from heat and stir in pine nuts.

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"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."