Spinach, Broccoli Rabe, Long Hots Recipe

Bring water to boil

Bring a large pot of water (about 4–5 liters) to a rolling boil and add 1 tablespoon coarse salt.

Blanch broccoli rabe

Add the trimmed broccoli rabe to the boiling water and blanch for 1½ to 2 minutes until bright green and just tender. Using a slotted spoon or tongs, transfer to a large bowl of ice water to stop cooking.

Blanch spinach

Add the spinach to the same boiling water and blanch for 30–45 seconds until wilted and bright. Transfer spinach to the ice bath with the broccoli rabe.

Drain and squeeze

Once cool (about 2 minutes), drain the greens in a colander. Press or squeeze handfuls of greens over the sink or a bowl to remove excess water, then coarsely chop both greens together into roughly 1–2 inch pieces. Set aside.

Prepare peppers

Pat the long hots dry, remove stems and halve them lengthwise. Remove seeds if you want milder heat, or leave some for more spice.

Char peppers

Heat a large cast-iron skillet or grill pan over high heat until smoking. Toss the halved peppers with 1 tablespoon olive oil and ½ teaspoon fine sea salt. Place peppers cut-side down and press gently; char for 3–5 minutes until blistered and blackened in spots. Flip and char the skin side 1–2 minutes more. Transfer to a plate and, if desired, cover with a bowl for 2 minutes to steam and loosen skins. Slice charred peppers into 1/2-inch strips.

Heat oil and garlic

In a large sauté pan, heat 3 tablespoons extra-virgin olive oil over medium heat until shimmering but not smoking. Add the thinly sliced garlic and sauté 30–45 seconds until fragrant and just starting to color; avoid burning.

Cook greens

Add the chopped, well-drained spinach and broccoli rabe to the pan. Toss to coat in the garlic oil. Cook, stirring frequently, for 3–4 minutes until heated through and any remaining moisture has evaporated.

Season

Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon crushed red pepper flakes (adjust to taste). Cook another 30–60 seconds to bloom the spices.

Finish with lemon

Remove pan from heat and stir in 1 tablespoon fresh lemon juice to brighten the flavors.

Combine peppers

Gently fold the sliced charred long hots into the sautéed greens, reserving a few strips for garnish if desired.

Taste and adjust seasoning with additional salt, pepper, or lemon as needed. Transfer the toppings to a serving bowl or use immediately as a pizza/tart topping or accompaniment.

Sprinkle the grated Pecorino Romano or Parmesan and chopped parsley over the top if using. Serve warm or at room temperature.