This dish is traditionally made with mustard greens, but really can be made with any type of greens, be they broccoli rabe, spinach, collards, chard, or even peas. The way that it’s outlined below makes for a stiff sort of side dish, but you could certainly water it down a bit with water or chicken/vegetable stock for a creamier consistency and then serve it over rice. Personally, I served it along side panko-crusted white fish and we had naan dipped in Greek yogurt too.


  1. 1 1/4 pounds broccoli rabe
  2. 1/2 pound spinach
  3. 2 tablespoons cornmeal
  4. 3 garlic cloves
  5. 1 jalapeƱo, seeded
  6. One 2-inch piece of fresh ginger, peeled
  7. 1 red onion, chopped
  8. 1/4 cup vegetable oil
  9. Salt


  1. Bring a large pot of salted water to a boil
  2. Add the broccoli rabe and cook for 2 minutes (to blanch)
  3. Add the spinach and cook for 30 seconds
  4. Drain the greens, transfer to a food processor and puree
  5. Sprinkle the cornmeal over the greens and pulse, to combine
  6. Set the pureed greens aside
  7. Add the garlic, jalapeƱos, and ginger to the food processor and pulse until you have a fine chop, then add the onions
  8. In a large nonstick skillet, heat the oil
  9. Add the garlic-onion mixture and cook over medium-low heat, stirring occasionally, until lightly browned
  10. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry
  11. Season with salt and serve

Recipe adapted from Food and Wine


1 Comment

  1. I made this recipe though substituted the jalapeno with Mr. Naga pickled peppers.. it’s is wonderful!
    I felt like pizza so made some chapati, topped with the rapini(broccoli-rabe?) and dressed it with cheese, a few minutes under the grill and I was in heaven!
    Thank you so much!

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