Rapini with Balsamic Vinaigrette

-Bring 3 quarts of water to boil in a large pot.
-Cut 1 bunch rapini in to 1 inch pieces then stir into the boiling water along with 2 tsp salt.
-Cook until wilted and tender, 2-3 minutes then drain and submerge the rapini in cold water to stop the cooking process.
-Drain again and squeeze well to dry.
-Whisk together 2 TBS Balsamic vinegar, 1 TBS maple syrup, 1 clove finely chopped garlic, ¼ tsp dry mustard and 6 TBS extra virgin olive oil together in a medium sized bowl. 
-Season to taste with salt and pepper, then add the blanched rapini and toss to combine.
-Serve at room temperature.

Master Recipe for Rapini

-Bring 3 quarts of water to boil in a large pot.
-Cut 1-2 bunches rapini in to 1 inch pieces then stir into the boiling water along with ½ tsp salt.
-Cook until wilted and tender, 2-3 minutes then drain and submerge the rapini in cold water to stop the cooking process.
-Drain again and squeeze well to dry.

Mark Bittman’s Rapini with Bulgar and Walnuts

-Place 1 cup medium grind bulgur in bowl; pour 2½ cups boiling water over.

-Stir once and let stand until just tender, about 20 minutes.

-Pour bulgur into fine strainer set over bowl. Reserve soaking liquid.

-Cook 1 bunch rapini in boiling salted water until crisp-tender, 2 minutes.

-Using tongs, transfer to bowl of ice water and cool.

-Drain; cut into 1-inch pieces and set aside.

-Meanwhile, heat 3 TBS olive oil in large skillet over medium-high heat.

-Add 1 chopped onion; sauté until soft, about 2 minutes.

-Add ½ cup finely chopped walnuts; sauté until fragrant, about 2 minutes.

-Add chopped rapini and bulgur; sprinkle with salt and pepper.

-Cook, stirring frequently, until heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by tablespoonfuls.

-Stir in the juice of half a lemon; season with salt and pepper.

-Toss in ½ cup of Parmesan cheese.

-Pass more Parmesan cheese separately to serve and some chopped tomatoes (optional).