There is a time and a put for snappy eco-friendly beans, for just-tender broccoli, for crunchy cabbage slaw, and for bitter greens that get a fast blanch and a flash in sizzling garlic oil. But we undervalue vegetables cooked into oblivion. I’m conversing about greens braised so very long that they surrender their texture and coloration to produce hideous but totally deluxe magic. What if we stopped pondering of greens cooked to the condition of mush as aboutcooked and started thinking of them as properly cooked?

I have my boyfriend’s Southern Italian spouse and children to thank for training me to cook the hell out of vegetables, and broccoli rabe in certain. In their location of Salento, it is conventional to prepare dinner the indigenous cime di rapa in considerable olive oil so that it moves nicely previous vivid green and al dente and into army-environmentally friendly, slide-apart-silky territory. The dish is actually referred to as rape ’nfucate or “drowned broccoli rabe,” and considering that I have begun drowning mine, I have in no way looked back.

The process is basic. In a big pot or Dutch oven, sizzle some whole smashed garlic cloves and crushed purple pepper flakes in A Whole lot of olive oil (like, virtually ½ cup olive oil for each pound of broccoli rabe). When the garlic is fragrant and just starting to brown, insert rinsed and approximately chopped broccoli rabe and address the pot. (You will want to increase it in one particular decisive fall and go over it speedily to keep away from oil splatter.) Reduced the heat to medium-lower, permit the pot tranquil down for a second, and then insert a significant pinch of salt and a splash of drinking water. Stir to merge, return the lid, and let cook dinner. Stir the greens every 20 minutes or so, incorporating a splash of h2o if the pot dries out, and braise until even the stems are silky and the florets are slipping aside, an hour at the extremely minimum. Complete with a splash of vinegar (white wine or crimson wine, white balsamic, and distilled all get the job done nicely), a drizzle of contemporary olive oil, and salt to style.

There is very little glamorous about this preparation—the ultimate solution is decidedly smooth in texture and uninteresting in color. But what it lacks in attractiveness it makes up for in flavor—the broccoli rabe pretty much melts into a luscious condiment that is simultaneously punchy, intensely savory, and somewhat sweet. Experience free to enjoy all over with the first action: Whilst the garlic sizzles, you can increase anchovies, sliced fresh chiles, spices like fennel seeds, cured pork solutions, or strips of lemon zest. The completed product or service is super multipurpose too: Get pleasure from it sizzling or at space temperature as a facet dish, tuck it into sandwiches, or toss with quick pasta.

If you are not a admirer of broccoli rabe’s bitter bite, I experience sorry for you because it is one of my very beloved greens, but also, concern not—it’s difficult to think of a green vegetable that does not prosper when cooked this way. Inexperienced beans, kale, broccoli, Swiss chard, and cabbage are all superb candidates (though get notice that the heartier brassicas like broccoli and cabbage might want to braise for up to two hours to reach overcooked perfection). Whoever determined “overcooked” was a poor thing was sorely mistaken—effectively cooked vegetables endlessly!