Nonna's Rapini "Stufate"

Mili Takashima

"Stufate" is a slang term for the authentic Italian way to cook stubborn or bitter leafy greens like rapini/broccoli rabe, turnip or mustard greens. Here Nonna shows us the simple, one-pot method for an end result that is full of flavor, cooked tender, into naturally stewed juices. This recipe Nonna shows us how to make us naturally vegan/vegetarian, and gluten free.

This dish is very versatile. It is great as a soup base, or for dipping into crusty bread. It can be a topping for pasta, and you can add more finished items like additional vegetables or add a protien like beans or chicken. At home, we like to enjoy it as a side for dinner, or as the main course for lunch. Rapini and greens made this way, are packed full of vitamins and nutrients, and always gives us a boost if we are under the weather. I enjoy this healthy recipe year-round.

To see how she puts this together, please view the short video on the Glorified Hobby YouTube Channel. This process, after prepping your ingredients, takes 20-30 minutes to cook.

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Equipment

one pot, spoon

Ingredients

8 cups cleaned greens We used one bunch of Rapini/Broccoli Rabe.
1 cup Roma tomatoes We chopped two to make one cup.
1/2 cup yellow onion Slice or chop is fine. Nonna slices.
4 tablespoons extra virgin olive oil 1/4 cup = 4 tablespoons
1 teaspoon kosher/coarse salt The salt amount has been adjusted and measured to provide the correct amount for the recipe. Start with one teaspoon and you can add salt to taste, after the greens have been completely cooked.
1/2 teaspoon fresh cracked pepper Nonna went around about 10 times, and we measured.
2 cups filtered water
1/2 teaspoon red pepper flakes optional for when-serving

Instructions

Chop and clean Rapini. Remove each leaf. Stems, if you are keeping them as Nonna does, need to be individually-peeled so that the outer husk is removed. You'll place the separated greens in water and wash and rinse them 3-4 times. Chop/slice the tomatoes and onions so that they are ready to go.
In the pot, add extra virgin olive oil, tomatoes, onions, salt and pepper.
Place all of the prepared/cleaned greens into the pot.
Add two cups of filtered water.
Place the pot on the stove at medium-high heat, and stir the ingredients together.
Cover the pot. It will take 2-3 minutes to get to a boil.
Once it comes to a boil, uncover and stir. Lower the heat to medium-low.
Cover, and cook for 15 minutes.
Stir again, and cook with the lid on, for a final 5-10 minutes, depending on the tenderness you are going for.
Add salt, only if you think it is necessary, to-taste, after the greens are completely cooked. Red pepper flakes on the side can be added when serving. To store left overs, allow to completely cool, cover in a container and store in the refrigerator for no more than four days.