Rapini (what??)

One of my favourite vegetable groups are greens like Swiss char, collard greens, and of course, rapini. Rapini belongs to the broccoli family, and is a great source of vitamins, potassium, iron and calcium.

the Portuguese use this vegetable in traditional dishes like grilled salted cod on sauteed rapini, so I use this basis to make one of my favourite dinner meals:

Seared fresh Atlantic Cod on steamed Rapini

1 fillet of fresh Atlantic Cod.
Salt & Pepper

Pat both sides of the fish with a paper towel (this will help it not stick in the frying pan). season with salt & pepper, sear on medium-high heat in canola oil, covered, for about 4-6 minutes on each side, depending on the thickness of the cut.

Rapini:
Cut off the thick stems from the greens, throw them in the steamer for about 4 minutes, then add the leaves of the rapini, and steam for another 5 minutes.

While that's steaming, heat up some olive oil to medium heat, sauteed some garlic & onion for about 2 minutes.

Remove everything from the steamer, toss into frying pan with olive oil, garlic & onion, and add whatever spices you like.
I like to use chili powder, ground cumin, coriander, garam masala at the end.
At the end, toss in some diced tomato if you like.

Sautee for about 4-6 minutes on medium heat, uncovered, to allow all the flavours to come together. At this point, you could even toss in a splash of white wine to enhance flavour.

Serve the fish on top of the Rapini.