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    Home » Side-Dish and Vegetables » Italian-Style Garlicky Broccoli Rabe aka Rapini

    Italian-Style Garlicky Broccoli Rabe aka Rapini

    February 1, 2015 , Updated April 23, 2019 Maria 133 Comments

    Jump to Recipe
    Cooked Italian broccoli rabe on a white plate.

    Have you ever wondered how to cook broccoli rabe? This Italian-Style Garlicky Broccoli Rabe recipe is the best way to make it less bitter. The combination of olive oil, garlic, cheese and crushed red pepper will provide you with the best rapini recipe aka sauteed broccoli rabe.

    Italian-Style Garlicky Broccoli Rabe served on a large white platter.

    Farmer’s Markets are just great in the summer, aren’t they?

    The abundance of produce with vibrant colors provides the perfect motivation to try all kinds of recipes.  In an attempt to get inspired, I visited a  local “market” this week-end.

    As soon as I laid my eyes on the rapini, I knew I had to purchase it. During the car ride home, I couldn’t decide which of these two rapini recipes I was going to make. Was I going to prepare Broccoli Rabe Cavatelli Pasta or another favorite of mine, Italian Broccoli Rabe Orecchiette Pasta?

    I’m guessing right now that there are some of you who love this stuff, some who hate it and some who have no idea what I’m talking about.

    So let’s start with identifying broccoli rabe.

    A fresh stalk of Broccoli Rabe with a floret.

    What is Broccoli Rabe aka Rapini?

    Broccoli rabe, also known as rapini (in Italian) is a member of the cabbage family. It has a 6 to 9 inch stalk and a few broccoli-like clusters. This green vegetable distinguishes itself from the rest because of its bitter taste — perhaps an acquired taste. Chances are that if you are a fan of arugula, you will like broccoli rabe.

    What to look for when buying Broccoli Rabe:

    • florets and stems should have a dark green color;
    • stems should be firm;
    • florets should be tightly closed.

    So now that we know what broccoli rabe is, what do we do with it?

    A bunch of fresh broccoli rabe.

     

    Cooked broccoli rabe.

    How to cook rapini:

    • The first thing you need to do is trim the stems, taking off anywhere from 1-2 inches, the goal being to remove as much of the tough stalk as possible.
    • Then, just like any other vegetable, it needs to be washed.
    • Once that’s done, you need to cook it in a large pot of boiling, salted water until tender. Remove the broccoli rabe from the water and drain.
    • Try to squeeze out (with your hands) as much water as possible.

    According to some, this process removes some of the bitterness.

    How to make Sauteed Broccoli Rabe:

    • Over medium heat, drizzle a few tablespoons of olive oil in a large skillet.
    • Saute 2-3 cloves of minced garlic along with some red chili flakes (if using) for 1-2 minutes.
    • Add the cooked broccoli rabe and sautee for a few minutes.
    • Finally. season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese and serve.

    That’s it! Once plated drizzle with olive oil and more cheese, if desired. 

    Fresh garlic is an important ingredient in this Italian-Style Garlicky Broccoli Rabe recipe.

    Broccoli Rabe Recipes:

    Here are some ideas you can use the sauteed broccoli rabe with garlic. No recipe required to incorporate this bold tasting vegetable…

    • with pasta;
    • in soups;
    • as a topping for pizza;
    • with polenta or
    • in a sandwich.

    Dark Green Vegetables we love:

    Sauteed Broccolini

    Italian Potato Salad

    Crustless Spinach Quiche

    Garlic Swiss Chard

     

    ORIGINS OF THE RECIPE FOR Italian-Style Garlicky Broccoli Rabe:

    Growing up Italian meant we would have broccoli rabe at least once a week. Just like this recipe for Swiss chard it would be served as a simple side or combined with other foods.

    As was previously mentioned, more often than not, my mom would combine it with different pastas. My favorite was (and still is today) with Homemade Cavatelli!

    I would encourage you to try out this Italian-style garlicky broccoli rabe recipe– this stuff really does grow on you. Let me know if you love it or hate it, but at least you can’t say you’re confused by it anymore!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Broccoli Rabe recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Italian-Style Garlicky Broccoli Rabe served on a large white platter.

    Italian-Style Garlicky Broccoli Rabe

    Some would say that broccoli rabe is an acquired taste because of its' bitterness. Try this recipe for Italian-style garlicky broccoli rabe to be converted.
    4.84 from 31 votes
    Print Save RecipeSaved! Pin Rate
    Course: sides
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 4 servings
    Calories: 113kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 1 bunch broccoli rabe
    • 3 tablespoons olive oil
    • 3 garlic cloves minced
    • 1 tablespoon grated Parmesan cheese
    • pinch red chili flakes optional
    • salt and pepper to taste
    • parmesan cheese optional
    • olive oil for drizzling

    Instructions

    • Trim the stems, anywhere from 1-2 inches.
    • Wash broccoli rabe properly.
    • Cook broccoli rabe in a large pot of salted boiling water until tender for approximately 5-7 minutes.
    • Drain and squeeze in order to remove as much of the liquid as possible.
    • Over medium heat, drizzle olive oil in a large skillet.
    • Sauté minced garlic and chili flakes for 1 to 2 minutes.
    • Stir in the broccoli rabe and saute for 3-5 minutes or until tender.
    • Season.
    • Sprinkle with parmesan cheese.
    • Place on serving dish and drizzle with olive oil.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    I prefer to chop up my broccoli rabe before stir-frying it with the garlic.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 113kcal | Carbohydrates: 2g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 119mg | Fiber: 1g | Vitamin A: 1480IU | Vitamin C: 12.1mg | Calcium: 79mg | Iron: 1.3mg
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    Filed Under: Side-Dish and Vegetables, Vegetarian

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Erin

      July 05, 2022 at 8:27 pm

      5 stars
      Quick, simple and delicious. Loved it.

      Reply
      • Maria

        July 08, 2022 at 8:46 pm

        Amazing! Thanks for sharing Erin!

        Reply
    2. Paula

      June 25, 2022 at 9:37 pm

      5 stars
      Hi Maria,

      Catching-up today and wanted to let you know that this was made exactly as you instructed and it turned out to be so very delicious. I have never has real success with Broccoli Rabe before.

      Left you comments on a couple of other recipes that also nturned out perfectly (actually ALL your recipes have only been delightful – and all are KEEPERS)! One time I made a biscotti recipe of yours – in adding baking powder, the container slipped – resulting in my adding WAY too much ;-# The biscotti turned out GREAT anyway, though! So I jokingly say that your recipes are “indestructible”, when sharing your website address with others.

      You are SO VERY APPRECIATED for sharing your TRULY AUTHENTIC ITALIAN RECIPES and the healthful aspects of each. I also love reading your history of each recipe.

      Anyone visiting this website cannot go wrong here. Thankyou Thankyou Thankyou…..

      – Paula

      Reply
      • Maria

        September 11, 2022 at 7:07 pm

        This comment brought a smile to my face…
        A heartfelt thank you Paula ♥

        Reply
    3. Trevor

      June 13, 2022 at 7:55 pm

      5 stars
      Excellent tasting and easy. Win/win!

      Reply
      • Maria

        June 14, 2022 at 1:34 pm

        How wonderful Trevor!

        Reply
    4. Ryerson

      April 19, 2022 at 10:10 pm

      5 stars
      Best broccoli rabe dish I’ve ever had. Thank you.

      Reply
      • Maria

        April 19, 2022 at 10:36 pm

        How wonderful Ryerson! Thanks so much for sharing!

        Reply
    5. Dawn Campbell

      September 15, 2021 at 7:58 pm

      soooo good ! thanks for this simple recipe!

      Reply
      • Maria

        September 16, 2021 at 8:31 pm

        My pleasure Dawn! Thanks for taking the time to comment.

        Reply
      • Loiisette Stocco

        January 07, 2023 at 3:47 pm

        First time making it so so good tk you

        Reply
        • Maria

          January 07, 2023 at 7:38 pm

          My pleasure Loiisette! Thank you so much for sharing!

    6. MERCEDES BARRETO

      September 01, 2021 at 4:00 pm

      I was a bit scared but when you mentioned if you like urugula,you’ll like brocolli rabe I was all in.
      I followed your recipe and I love it.
      I will continue to make it for my family and myself,of course. Thanks

      Reply
      • Maria

        September 04, 2021 at 6:27 pm

        Fantastic Mercedes! Thanks for sharing.

        Reply
    7. Judith A Belli

      August 14, 2021 at 3:42 pm

      HAVE MADE YOUR RECIPE BEFORE, EASY, QUICK, DELICIOUS. LOVE IT WITH ANY KIND OF PASTA ON THE SIDE OR MIXED IN.

      Reply
      • Maria

        August 14, 2021 at 9:19 pm

        How wonderful Judith! Thanks so much for sharing!

        Reply
    8. Nella

      June 29, 2021 at 4:42 pm

      5 stars
      Simple and tasty. A winner.
      Thank you!

      Reply
      • Maria

        June 29, 2021 at 10:37 pm

        How wonderful Nella! Thanks for sharing!

        Reply
    9. Maria

      April 06, 2021 at 7:08 am

      Thank you so much Maria for this great tutorial/ recipe. I always avoided broccoli rape because of the bitterness, but this method made it delicious! So glad to be able to add this healthy veggie to our table!

      Reply
      • Maria

        April 06, 2021 at 2:51 pm

        How wonderful Maria! Thanks so much for taking the time to comment, appreciate it!

        Reply
      • Samantha

        May 08, 2021 at 4:22 pm

        5 stars
        Thank you Maria for giving the breakdown on broccoli rabe/ rapini. I’ve been eating rapini and pasta since I was a little girl and absolutely love the taste. My Nonna and Nonno are getting to that age where they forget things often so asking for specifics in what to cut, what to look for when shopping and such has been no easy task. I am grateful that now I’ll be able to continue to eat my favorite greens again.

        Reply
        • Maria

          June 29, 2021 at 10:49 pm

          My pleasure Samantha. Rapini really is such a great vegetable! Sending you hugs.

        • Gloria Wompierski

          August 04, 2021 at 5:48 pm

          5 stars
          Many years ago I started cooking broccoli rabe after helping an old italian couple. They loved it and had it a couple times a week. I’m going to saute mine this evening, they would slow summer theirs with garlic and olive oil and they’d even drink the broth it made. I’m going to have it as a side with a flat iron steak. Thanks for your recipe.

        • Maria

          August 04, 2021 at 6:24 pm

          How wonderful Gloria! Thanks for sharing, it really is such a great vegetable! Enjoy!

    10. kathryn

      February 28, 2021 at 12:52 pm

      5 stars
      Loved it! Super simple and tasty. I try to always have a crop of broccoli in the garden

      Reply
      • Maria

        March 01, 2021 at 9:24 am

        SO thrilled to read this! Thanks Kathryn!

        Reply
        • Robert Forney

          March 30, 2022 at 12:06 am

          Thank you for all the information,, especially the substitutes for Rapini. The stores here in Arizona don’t have rapini often, so I don’t make my favorite dish, fried Rapjni with hot Italian sausage often. I now know to substitute mustard greens for the Rapini.

        • Maria

          March 30, 2022 at 9:35 pm

          My pleasure Robert. Thanks for stopping by.

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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