Italian Peas, Broccoli Rabe Sauté, Steamed Radishes & Greens and Beans 

 

 Italian Peas 

  • 1 10 oz. package frozen peas, thawed ¼ cup minced onion 
  • 2 Tbsp. melted butter or margarine ½ cup chicken broth 
  • 1/8 teas. pepper ¼ cup diced prosciutto 

Note:  3 pounds of fresh peas, shelled may be used in place of the thawed frozen peas.  In a large skillet over medium heat sauté the onion in the melted butter or margarine until translucent. Stir in the peas, chicken broth and pepper.  Bring this mixture to a boil, cover the skillet and simmer for 10-15 minutes.  Add the prosciutto and simmer, uncovered, for an additional 2 minutes or longer until the liquid is absorbed. 

Broccoli Rabe Sauté 

  • 1 lb. broccoli rabe 5 Tbsp. olive oil 
  • 1 clove minced garlic 1 Tbsp, grated Parmesan cheese 

Trim the broccoli rabe and wash it well.  Place a large pot of salted water over medium-high heat and bring the water to a boil.  Cut an X in the bottom of the stems of the broccoli rabe and place the broccoli rabe in the boiling water.  Cook this until it is tender but still firm, about 5 minutes.  Remove from the stove and drain.  Place a large heavy skillet on the stove over medium heat.  Heat the olive oil and sauté the garlic for 1-2 minutes.  Stir in the broccoli rabe and sauté for 10-15 minutes, or until desired doneness.  Place broccoli rabe in serving bowl and sprinkle with Parmesan cheese. 

Steamed Radishes 

  • 25 radishes ¼ cup butter or margarine 
  • 2 Tbsp. water 

Trim the ends from the radishes and peel a band of radish-skin from around the middle of the radish.  Place the radishes in a covered microwave safe container with the water and steam for 8 minutes, or until fork tender.  Drain the radishes and toss with the butter.  Serve immediately. 

Greens and Beans 

  • 1 bunch roughly chopped kale 1 small chopped red onion 
  • 1 bunch roughly chopped beet greens 2 slices bacon, chopped 
  • 1 ½ teas. olive oil 3 cloves minced garlic 
  • 1 15 oz. can cannellini beanssalt and pepper to taste 

Rinse and drain the cannellini beans.  Place the bacon in the microwave and microwave on high for 3 minutes.  Drain the bacon on paper towels, chop and set aside.  Heat the olive oil in a large skillet over medium heat.  Cook the onion in the oil until soft.  Add the garlic cloves and cook for one more minute.  Stir in the chopped greens and season with the salt and pepper to taste.  Partially cover the pan and cook until the greens begin to wilt.  Stir in the bacon and cannellini beans.  Cook partially covered for 5 minutes so the flavors can combine, and the greens can become tender. 

Note:  You can substitute whatever kind of greens you prefer.  You can substitute pancetta for the bacon.