Mustard greens, turnips greens, collards, and kale (or a combination) work equally well in this Southern-inspired dish. Rather than using smoked ham hocks or bacon, tomato paste and smoked paprika fill in. The braising time is not a typo–the result is truly melt-in-your-mouth greens.
8 – 10 c rapini or other greens
2 tablespoons butter or olive oil
3 cloves garlic, peeled, crushed, but left whole
2 T tomato paste
1 – 2 t smoked Spanish paprika, or chile powder with a drop of Liquid Smoke
1/2 c broth or water, plus extra if necessary
salt, to taste
1. Wash and stem the rapini. Coarsely chop the leaves and tender stems.
2. Melt the butter or heat the oil over medium heat. Sauté the garlic for a minute than add the rapini. Cook, stirring, for a few minutes until the rapini is wilted. Add the tomato paste, paprika, and 1/2 c broth or water. Cover and simmer on low heat for three hours. Check occasionally to make sure that the greens are not drying out, adding a splash more liquid if necessary. Add salt, to taste, when greens are done.