Slow-Cooked Broccoli Rabe

Broccoli rabe isn't actually broccoli at all, but a leafy relative of the turnip. If you don't have access to broccoli rabe, substitute mustard or turnip greens. In the past, we've always sauteed our broccoli rabe. But after spending some quality time in North Carolina last month and learning the aforementioned turnip trivia, we decided to treat broccoli rabe like turnip greens are treated in the South: cooked slowly with a smoky flavor. You won't taste tomato paste in the final product, but it does contribute to the satisfying, meaty umami flavor.

6 cups greens
2 tablespoons butter
3 cloves garlic, skinned but left whole
1 tablespoon tomato paste
1 teaspoon smoked Spanish paprika
salt

Wash the broccoli rabe and cut off the tough bottom parts of the stem. Chop the tender parts of the stems and the leaves roughly.

Heat the butter over medium-high heat. Saute the garlic and greens for a few minutes. Add the tomato paste, paprika and 1/2 cup water. Simmer on low heat, covered, for three hours. Salt to taste.