Wegmans Cooked Rappi

If you are trying to eat more nutritious greens, I think one of the best ways to help you get
to your goal is to find a couple of quick and easy cooking techniques to prepare them.
So, what I'm going to show you today is an easy, four-step method to cook greens. And,
you can use a lot of different varieties to do this. But today, I'm going to use one of
my favorites, rappi. Now, rappi goes by many other names, including broccoli rabe. But,
it's really not related to broccoli at all, even though it has these cute little broccoli-like
florets on it. It's actually closer to turnip. It has a little bit of a peppery bite to it.
A little pungency. But, after it's cooked, it really mellows out a lot. So, it isn't
quite as strong tasting. Now, if you are using a whole bunch of broccoli rabe like this which,
of course, you want to remove this. And then, all that needs to be done to prep this is
just to remove the very ends, the stems, like this. Because they are a little tougher towards
the bottoms. Otherwise, the rest of this is totally edible. Chop it up and you're ready
to go. Or, you can use a bag of already cleaned and cut chopped rappi that I have here today.
So that's what we're going to do. I've got about six cups of water coming to a simmer
in my pot right here, in my braising pan. And, first of all put that to the side right
now. I'm going to add to those 2 to 3 tablespoons of minced garlic. That's about 6 cloves or
so depending on the size of the cloves. And, I have the juice of one lemon. I find an easy
way to do this is to just stick a fork right in the center like this. And sort of roll
it around. And get all the juice out and let's get the other half here. That comes to about
if you want to measure that out about 2 to 3 tablespoons of fresh lemon juice. I think
fresh is always better in this case rather than a concentrated lemon juice. We're adding
about a tablespoon of salt. You can adjust the amount here, too, if that's a little bit
too much for you. And, also a half a cup of pure olive oil. So, there you have all the
flavor ingredients right in here. Now to that, we are going to add this whole bag of rappi.
And this will cook down a little bit as it's cooking. So it may seem like it really fills
the pan at this point, but don't worry about it cause that's all going to cook down in
a little bit. So move that around. You can use a pair of tongs if you want, just to sort
of immerse all of that in the cooking liquid here. And we're going to cover that. Bring
that up to a boil just to get the heat going a little bit higher. And then just let it
simmer for about 8 to 10 minutes. So, we'll be back in a bit to take a look. OK, it's
been about 8 minutes. Let's take a look. I think that those are ready. If you notice,
too, they are beginning to turn a little bit paler in color. And you want to look for that
slight color change to indicate that they're ready as well. I'm transferring all of this,
just pulling it right out of the water into a serving platter here. I know you can't smell
it but I can. It has a wonderful, appealing, fresh, lemony aroma too it. So I've got most
of that out here. The only thing I'm going to do now is add one final finishing touch
to add a little more punch of flavor. And that's going to be about 2 to 3 tablespoons
of grated cheese. And this is a combination of pecorino Romano and parmigiano. So, that's
all you need. You don't need the whole thing, just as much as you like. This is another
great way and a really easy way to enjoy cooking greens.