As you can see by the previous post, we have a lot of greens from our CSA that we need to use up over the next week or so. We already devoured the swiss chard and asian greens (no pics) and I used one of the bunches of bok choy for kimchi (ready in 3-4 days).
For the rapini, I used it in a simple pasta toss with penne, olive oil, tomatoes, garlic, white beans and hot chili flakes. The "sauce" was seasoned with just italian herbs, salt, pepper, sugar and a splash of balsamic. This is my favourite way to eat rapini and was done this way the very first time I had it many many years ago.
On the right side of the bowl are chunks of smoked cheddar Sheese. I was also going to toast some ciabatta I have in the freezer, but got lazy and didn't bother. :)