Stewing

I've been ruminating about rapini since it came on a pizza while visiting the fam last weekend. I am now experimenting in the kitchen...and singing along with Nina Simone. Stay tuned, I have a good feeling about this...

OK, here it is...

Rabeanage Stew (got a better name?)

Ingredients:
1 large yellow onion
5 chorizo sausages, casings removed
1 bunch of rapini (or broccoli rabe), chopped
1 can of diced tomatoes
1 cup of dried navy beans, soaked and cooked
2 cups of chicken stock
LOTS of black pepper and a wee bit of sea salt

Directions:
Saute onion in a large pot with some olive oil. Add sausage and break it up with a spoon. Cook sausage on high heat until cooked through, drain excess fat. Throw in all other ingredients, and cook on medium heat until rapini is tender.

The verdict? Tasty, and nothing like some dark leafy greens to make you forget you're eating sausage! Well worth the effort...and the blood-loss resulting from stabbing myself with the rapini's twist-tie at the grocery store's self-checkout. But I predict it will taste even better tomorrow.