These are also known as Rapini and Broccoli Rabe, these are much loved in the Puglia region where you'll find them in that classic dish of Orecchiette con Cime di Rapa.
I've decided to turn this bunch into a neat little side dish - these slightly bitter leaves play well with the sweet notes of Parmesan and make a welcome change from your everyday greens.
1 bunch Cime di Rapa, cleaned and trimmed
sea salt and white pepper
finely grated Parmigiano
Pour a good glug of olive oil into a wok along with a couple of garlic cloves and place over a low heat. Allow the garlic to gently cook and flavour the oil. While this is happening prepare the Cime di Rapa.
Prepare the Cime di Rapa:
I've removed the really thick stems as they tend to be more tough and bitter. Boil, in salted water, for a few minutes (less than 5), just enough to wilt the leaves and start softening the stems.
Using a slotted spoon, scoop them out and place them straight into garlic infused oil - be careful here as you don't want the oil to spit.
Once all the Rapa are in, stir them through and add in a little ladle of the boiling water. Place a lid on the wok and increase the heat slightly so that the water evaporates and steams the Rapa.
You'll need to keep giving them a stir to ensure they don't stick and burn on the bottom of the pan. Repeat the process of adding a ladle of water and letting it evaporate until the Rapa are tender.
Sprinkle in a little grated Parmesan and toss well - taste and then adjust the seasoning. Tumble the tender Rapa into a bowl and finish off with another grated of Parmesan.