In this unusual pasta dish, a pound of spaghettini absorbs an entire bottle of wine and takes on a dramatic purple color. The result is a flavorful balance of the wine’s acidity with the bitter greens ...

1/2 pound rapini, see cook’s notes 1 1/2 teaspoons salt 2 tablespoons extra-virgin olive oil 1 large garlic clove, thinly sliced Pinch of dried red chili flakes Pinch of freshly ground black pepper ...

1. Start to bring a large pot of water to boil. Cut off and discard the bottom 2 inches of stems before you open the rapini bunch. Chop coarsely, then put into a colander and rinse well. When water ...

Cut off the tough ends of the rapini stalks. Clean under running water in a colander. Bring a large pot of water to a boil, add 1 teaspoon salt and add the rapini and cook, covered, for 3 to 5 minutes ...

Reprinted from Flavor First by Cheryl Forberg. Copyright (c) 2011 by Cheryl Forberg. By permission of Rodale, Inc., Emmaus, PA 18098. Photo by Rita Maas This is one ...

Look at the wildly tangled leaves of curly endive, the furiously jagged edges of dandelion greens, the deep furls of escarole and right off you know there’s something about them that’s just begging to ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. I will never forget the ...

Rapini’s bold, no-snooze flavor profile boasts a pleasing bitterness that can be tamed with creamy pasta, or grains augmented with caramelized onions and garlic. With stalks more slender than found on ...

This week we continue our focus on healthy dishes with a Nasello family favorite: Sicilian-Style Swordfish and Rapini. Sicily is the largest island in the Mediterranean, and fresh seafood is a staple ...

What he is known for: Masterful butchery and charcuterie. Bringing serious, seasonal, Mediterranean-style cooking to the Steel City. “I GREW UP in an Italian family and everyone was really into good ...

1. Wash the greens carefully, plunging each leaf in plenty of cold water and swishing to loosen any dirt or grit. Remove the soft leaves from the tough stems and set aside. 2. Bring a large pot of ...