Why is my rapini bitter

Set aside and let them cool. Detach the stems from the tops of the vegetable. Using a small, sharp knife, peel the skin from the thicker lower stalks of the rapini most of the bottom portion of the stalk and cut them crosswise into approximate 2-inch lengths. Fill a large pot with plenty of water to cover the greens and bring to a rolling boil.

Add the peeled stems along with the salt, cover partially, and cook over medium-high heat for 1 minute. Now add the florets and cook them together with the stems until the vegetable is tender but not mushy, 3 to 4 minutes more. Note that if the stalks are at all crisp, they will remain bitter. Drain the greens, reserving a little of the cooking liquid and set it aside separately. In a nonstick skillet large enough to accommodate the potatoes and the greens, warm the olive oil over low heat and add the garlic.

Transfer to a side dish. Raise the heat to medium-high and add the cooked potatoes. Warm the remaining 2 tablespoons olive oil over medium-low heat, return the rapini and the garlic cloves to the pan. Return the potatoes to the skillet and toss all together. Adjust for seasoning and serve immediately. Buy only very fresh rapini. The base of the stalks ought to be cream colored and crisp, not brown and curled.

The leaves should be perky and ruffled, not dried out and floppy, and the buds bright green, never yellow. The thicker stalks are meant to be eaten but need to be peeled before cooking, like mature asparagus. To avoid overcooking the florets, boil the peeled stems for a minute before adding the florets to the salted water.

Continue to the cook stems and tops together for minutes until tender but not mushy. Drain and saute as described in the recipe. In Italy, they're planted in September for harvesting in November and December. Farmers markets where I live in the Northeast try their hand at them but they're not successful.

The plants have too many tough stalks are all leaves, and have few, if any, buds. Brassica rapa ruvo rapini need Mediterranean or California-type weather to thrive. Since then she has published 13 titles about Italian food and travel, and co-authored several other cookbooks, including "Introduction to the Culinary Arts," the student textbook for the Culinary Institute of America.

More from Zester Daily :. Digging a winter garden. The joy of late-season garden greens. Or you can use a grill basket. Dark leafy greens provide plenty of vitamins, fiber and antioxidants that many health sources say can help ward off certain diseases. MIND recommends eating 10 healthy foods a specific number of times a day or week. The target foods including eating whole grains, green leafy vegetables, berries, fish and legumes.

More: Dietary lessons to keep in mind after Dan Gilbert's stroke. More: Dementia crisis hits hard in Michigan: How one group is trying to ease burden. More: Aging baby boomers are about to push Alzheimer's disease rates sky high. Contact Susan Selasky at or sselasky freepress. Follow SusanMariecooks on Twitter. The high amount of calories and fat is because of the olive oil and cheese. You can adjust the amount of oil, cheese, shrimp and pasta or serving size.

Rapini grown in hot weather is more likely to bolt and to be extra bitter. Rapini is widely cultivated in Southern Italy, especially in Puglia Apulia , and is most closely associated with Southern Italian cuisine.

In the US, rapini is grown by small farmers and on a larger scale in California by the Andy Boy company. Rapini is highly perishable — it gets more pungent and bitter the longer you keep it in the fridge.

Its broccoli-like heads may turn yellow and mushy the longer it is kept. This is due to chlorophyll loss. Not yummy. Therefore, it is best to use it within two or three days of purchase. It is classically paired with all manner of pork products — pork sausage is especially common, as is the Roman roast pork delicacy porchetta and pancetta , Italian unsmoked bacon.

It pairs well with creamy cheese, like ricotta and mozzarella, and also with white beans and anchovies see recipe below. Check out this awesome recipe for lacto-fermented rapini , in the style of kimchi, that will keep for up to two months in the fridge.