Adapted from Ina Garten’s Recipe
This recipe works well in the early spring when the braising greens are young and tender as well as when we get the delightful, but firmer Choy and Raab stalks, just adjust your cooking time accordingly.
2 bunches broccoli rabe or other cooking greens (Choi, Mustard, Kale, etc.)
3 tablespoons Fat: Lard, roasted poultry or pork drippings or olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed hot pepper or 1 Tablespoon pickled hot peppers
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Wash Greens and then cut into 2-inch pieces. Drain well.
Heat the fat in a large skillet or wok. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside.
Add the greens to the hot oil. Add the hot pepper, salt, and pepper and cook, covered, over medium to low heat for about 5 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. When mostly young leafy greens, cook less and more gently, when have firmer stalks cook a bit longer.
Add the toasted garlic, taste and adjust seasonings, and serve hot.