This is a nice side dish. I served it with Creamy Winter Squash & Carrot soup and home-raised turkey. The ginger gives a fresh, aromatic taste, and the carrots sweeten up the slightly bitter greens.
1 cup grated carrot (3 medium carrots)
3 cloves garlic, minced or pressed
1.5 inch section fresh ginger, finely grated
8 cups chopped broccoli rabe (rapini)
A large, heavy-bottomed skillet with lid
Heat a couple tablespoons of olive oil over medium heat. Add the carrots, ginger and garlic. Saute, stirring constantly, until the aromatics are released and the carrots start to get tender (your kitchen will fill with the wonderful smells of ginger and garlic). Add the greens and cover. After a minute, lift the lid and stir the wilted greens and other ingredients until mixed. Sprinkle with a bit of salt and pepper. Add 3-4 tablespoons of water (or stock if available). Turn heat down to medium-low and cover. Continue cooking, stirring frequently, for about 20 minutes. Add liquid if the greens start to sizzle.
Optional: Drizzle with a little bit of olive oil before serving, or stir in a pat of butter. This mellows the flavor of the ginger.