I love bitter greens. I love them raw in a salad with syrupy balsamic vinegar and oil, roasted in a hot oven or sliced and stirred into a pot of lentil or minestrone soup. Unfortunately, my family doesn’t share my enthusiasm. When no one else is home for dinner, I saute a whole head of broccoli rabe, stir in some thinly sliced garlic, add a healthy glug of olive oil and eat the whole thing. A glass of red wine makes it a perfect dinner for one. If the rest of the family is around, I boil a pound of spaghetti, wilt a couple of bunches Tuscan kale and add plenty of garlic and olive oil. In my family, a very generous grating of parmesan cheese finishes the dish. Sometimes I gently fry an egg and serve it on top, a sort of deconstructed spaghetti carbonara. Should you be lucky enough to have leftovers, they make an excellent breakfast…yum!