Kale rabe? Nipini? What in the world is that?
It is always fun discovering seasonal vegetables at our local farms that are not available easily elsewhere. For the past two weeks, our CSA has included an option for kale rabe or napini. Much sweeter than regular kale, this is a spring treat that will please everyone. Truly! You don’t find it often, so I was delighted to see this offered, and even though I’m not the biggest fan of kale, I thought I’d give it a try. I’m certainly glad I did.
Spring buds of a biennial plant
Resembling broccoli rabe, but sweeter, kale rabe is also known commonly as napini, or the budding stems and young leaves of the kale plant as it enters its second year. Kale is a biennial, which means it forms a sturdy plant the first year – this is what we usually eat when we think of kale – and sends a flower stalk up early the second year to set seeds. Napini is harvested just before the flowers open, and the result is an extremely tender and sweet spring vegetable, much sweeter than any kale you’ve ever had, but still filled with as much nutrition. When they tell us to eat more dark green leafy vegetables, this is at the head of the class.
From Siberia to Vermont
Although any variety of kale can in theory be wintered over, the Russian/Siberian varieties are best suited to our area as they are the most cold-hardy.
Like kale proper, a nutritional powerhouse
Packed densely with nutrition, this tasty vegetable has antioxidant and anti-inflammatory properties, and is an excellent source of many vitamins and minerals including all you need daily for Vitamins C, A, and K., and great levels of potassium, calcium, and iron. Good health in every bite.
Experiment!
Cook them any way you would use broccoli rabe whether a quick sauté with some garlic, or an addition to soups, stews, salads, casseroles, side dishes, and eggs. Here, I’ve combined it with fennel (three ways) and beautifully textured fregola, or fregola sarda, a toasted Italian pasta with irregular shape that is similar to Israeli couscous only nuttier in flavor. Although it is fairly easy to find these days, if unavailable, you can easily substitute the couscous here, just give them a little toast in a dry pan before cooking.
You’d better hurry
This is one of those vegetables you’ll find only for a short time in spring, like fresh-dug parsnips, so be quick about it! If you cannot find it, simply substitute baby kale, broccoli rabe, or broccoli florets.
Ten minutes to supper
This is a quick and flavorful weeknight side or main dish, ready in 10 minutes from when you drop the pasta. You can top it with protein if you like and call it supper, and it’s great cold the next day as a salad with a bit more lemon juice to brighten it up.
Napini with Fregola and Fennel
- 1 ½ cups fregola
- ¼ cup extra virgin olive oil
- Small fennel bulb and stems, sliced thinly
- 1 tsp. fennel seeds, crushed
- 4 cloves garlic, sliced or chopped
- Small bunch of napini, aka kale rabe, chopped
- Zest and juice of a lemon
- 2 tbsp. minced fennel fronds
Bring a large pot of salted water to a boil and add the fregola. Stir occasionally, and cook for about 10 minutes. Check your package.
While this is cooking, heat a large skillet and add the oil, fennel seeds and garlic, let them bloom for a minute or so and add the fennel. Cook for about five minutes, then toss in the kale, some salt and pepper, and continue cooking until the kale is tender, just a few more minutes.
Add the fregola, mix well, and remove from the heat, stirring in the lemon juice and zest and the fennel fronds. Taste for seasoning, and place in bowl or platter, garnishing with a few more fronds.
Second Act:
We added some cherry tomatoes, a little avocado, and another squeeze of lemon and called it lunch the next day.
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I know them as napini and I usually use them on the pizza 😋 So delicious 😋 I love your options too 😋
How wonderful to put it on a pizza! I’ll definitely keep that idea in mind. Thanks!
Good idea! I didn’t know these actually had a name. We grow plenty of kale here in Ireland and right now we’re consuming lots of shoots. It’s also delicious on top of lentils with hollandaise on top
I’m getting all kinds of great ideas from you all this morning! Love the idea of topping lentils, and the Hollandaise, yes please!
I love it when I come across a very short seasoned and unusual vegetable this recipe sounds delicious, Dorothy we have a similar vegetable but not sure of the English translation I love all kale one of my favourite veggies 🙂
If you love Jake, you’ll be over the moon with the rabe! It is always fun to have these delight to look forward to, like local asparagus, fiddleheads, and ramps!
Vegan options are so wonderfully and healthy. This recipe looks delcious.
Thanks so much Elaine! With a family of many dietary requirements and allergies, it’s good to have some dishes everyone can eat.
Love the look of this
Thanks Sheree! We love this one.
I didn’t know kale rabe was a thing but now I want to try it. Looks delicious!
Thank you! Happy hunter gathering!
Dot, I am not at all a kale fan but this iteration of it is right in my wheel house. I hope I can find it and try your delicious recipe.
Thanks Bernie! It was a delight to me the first time I tried it, since I’m not the world’s biggest kale fan either.
How delightful. 🍃🌱🌿
Thank you! It’s a lovely change.
Very creative Dorothy!
Jenna
Thanks Jenna! It was delightfully tasty too.
I cannot thank you enough, Dorothy, for this spectacular dish!!
I don’t think we have nipini here but I can get the rest.
If I was close to you, I would beg to be invited to supper!
Joanna
You’d be first on the list for an invite Joanna! Thank you for your sweet comments.💕
Thankyou so much, Dorothy, for your kindness! If only I could fly…
Joanna xx
In our dreams, always we can fly.
Or, just take a plane. 😉
Beautiful. But I really love what you did the next day!!!
Thanks Mimi! The second day, it definitely was even better both the little additions and the fact that all the ingredients got to really enhance each other overnight.
I am fascinated with all the vegetables (and other things!) I learn about from you.
Oh, thank you so much Suz! I do a lot of hunter-gathering in these parts.
This is new to me. Much of our farm’s acreage is again flooded. I am not sure how this summer’s CSA will pan out. I have never seen this vegetable around here.
It’s like anything, now you will see it everywhere!
Your wonderful vegetable dishes are making me hungry!
That’s a good thing!
Very creative dish Dorothy!
Thanks Jan! It was fun to make and eat!
Great dish for spring! Love the fennel in it. 🙂
Thank you, and Happy Spring! You and I both love that fennel! Never get tired of it.
Ooo!!
Yes! It’s definitely an Ooo veggie!
Yum! And the whole dish just sings of spring. Cheers!
Thank you! It really did taste like spring on a plate.
Dorothy, we’ve just planted broccoli and kale going in to our winter. Haven’t seen the kale rabe (Nipini); however, the very young leaves of the crinkly kale can be quite sweet, too. Guess I’ll use them – in about eight weeks!
Love both recipes. ‘Second Act’ as good as the first. 🙂
Thank you Carolyn! The second act was indeed delightful!
I like the addition of fennel in this recipe. Unfortunately, I went to the farmers market yesterday. I will have to look for the nipini in the near future. Looks delicious, as always, Dorothy.
Thank you so much Mary! We really loved this one.
Sounds delicious!
Thank you! We just loved this one.
Two meals for the price of one, my favorite!
Love those expanding meals!