Red Pepper Rapini, White Beans, and Grits
My kitchen is old. My counters are laminate. My spice cabinet is a joke and I’m pretty sure mice live under the fridge. There are splatters on the ceiling still from the time Corbyn and Shaun made Margaritas in a blender missing it’s top. New dish towels and a clean rug in front of the sink are a big deal to me. An old friend from San Diego visited our place a few weeks ago and remarked at how normal, homely, even ugly our cooking space is, despite what she sees online. I love our house. I love our quirky, odd lay-out of a kitchen. We’re all in this funk-a-licious life together, ya hear? And in the spirit of reality checks, I love to cook and share quirky, semi-technical, creative dishes with you here… but five of the seven days in a week we’re eating some riff on grains, greens, and protein. Cheers to rentals, easy dinner, and comfort in a bowl.
- 2 lbs rapini (broccoli rabe), dense stems removed
- 1 cup white beans (your choice)
- 1 shallot, minced
- 2 cloves garlic, minced
- 3 lemons, juiced
- 3 tbsp olive oil
- 3 tbsp bacon grease (optional)
- 2 tsp red pepper flakes
- pinch of salt
- goat cheese crumbles
- a poached or soft boiled egg, one per serving
- dash of chili oil
- 2 cups polenta or grits (labeling varies)
- 4 cups chicken or vegetable stock
- 3 cloves of garlic, minced
- 8 tbsp salted butter
- juice of 1 lemon
- 2 tsp salt
In a medium sized pan toast red pepper flakes for 2-3 minutes over medium heat. Add olive oil, bacon fat, and shallots over slightly lower heat until it starts to sizzle. Add Rapini leaves and let wilt, untouched for five minutes before stirring together. Add white beans, lemon juice, salt, and red pepper flakes. Stir and remove from heat.
Melt butter in a large pot with the minced garlic. Before butter starts to bubble, add stock, butter and lemon juice. Bring to a boil. Add polenta and stir vigorously for 5 minutes until combined. Add stock to adjust the viscosity and salt to taste.
Serve in a bowl, all together, with a poached egg, goat cheese crumbles, and chili oil.