615. RAPINI with BACON, PINE NUTS, and CURRANTS

serves 4-6


1 lb. rapini, coarse stems removed and discarded, roughly chopped
4 slices thick-sliced bacon, cut in 1/2-inch pieces
2 tablespoons extra-virgin olive oil
2 large cloves garlic, sliced
3 tablespoons dried currants (optional)
4 tablespoons pine nuts, lightly toasted
salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the rapini and cook until wilted, about 3-4 minutes. Drain well and set aside.

In the same pot, heat the bacon and olive oil over medium-high heat. Cook until the bacon separates and begins to brown, about 2 minutes. Add the garlic and cook 1 minute more.

Return the rapini to the pot and cook over low heat for 5-6 minutes, shaking the pan often. Add the currants, if using, and the pine nuts. Season to taste with salt and plenty of pepper. Serve at once, or leave over low heat for up to 1 hour.


courtesy of: Seduced By Bacon: Recipes & Lore About America's Favorite Indulgence, by Joanna Pruess, with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, p. 150