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Braised Kale Rabe with Sauteed Leeks and Garlic
Braised Kale Rabe with Sauteed Leeks and Garlic
In a large pot, bring water to a boil. Add the rabe and cook about 3 minutes or until soft/firm. Meanwhile, heat pan over medium-high heat. Add olive oil and coat the pan. Add sliced garlic and sauté until garlic begins to brown, about 2 minutes. Add leeks and sauté until soft, about 3 minutes. Drain the rabe removing excess water. Add to pan and season with salt and pepper to taste. Cook about 2 min.
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Leeks in Vinaigrette
Leeks in Vinaigrette
Trim root end of leeks (leave as intact as possible) and cook in a large pot of boiling salted water until meltingly tender (a knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool. Whisk shallot, garlic, vinegar, and mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper. Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
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Kale Rabe and Asparagus Pizza
Kale Rabe and Asparagus Pizza
Dough: (You can use store bought dough!)
In a medium-sized bowl, dissolve the yeast and honey in the warm water and let stand until it’s nice and bubbly, about 5 minutes. Stir in the flour, salt, and oil. Knead well or beat in a stand mixer with the dough hook until smooth. Cover and let rest in a warm spot while you prepare the raab and asparagus. It’s also time now to turn on your oven, to 450 degrees F.
The rest:
Using a vegetable peeler and holding each asparagus spear by its sturdy end, peel the spears into thin shavings. Gather your raab into a bunch and trim just the teeniest bit off the ends, then slice through the bunch at roughly 2-inch intervals. Put the asparagus shavings and raab in a medium-sized bowl and toss with the olive oil, sea salt, and black pepper.
Roll out your dough and move it onto a lightly oiled or cornmeal-dusted baking pan or stone. Drizzle the dough with a few teaspoons of olive oil and then put on the mozzarella. Add the asparagus and raab and sprinkle with Parmesan. Bake in a preheated 450 degree oven for 10 to 15 minutes, until the cheese is just how you like it. Especially if your crust is all or partly whole wheat, be careful not to overcook or the crust will be too dry. Sprinkle with scallions, slice and eat.
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