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.
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.
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?
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.
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:
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
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.
Notes
Nutrition
Erin
Quick, simple and delicious. Loved it.
Maria
Amazing! Thanks for sharing Erin!
Paula
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
Maria
This comment brought a smile to my face…
A heartfelt thank you Paula ♥
Trevor
Excellent tasting and easy. Win/win!
Maria
How wonderful Trevor!
Ryerson
Best broccoli rabe dish I’ve ever had. Thank you.
Maria
How wonderful Ryerson! Thanks so much for sharing!
Dawn Campbell
soooo good ! thanks for this simple recipe!
Maria
My pleasure Dawn! Thanks for taking the time to comment.
Loiisette Stocco
First time making it so so good tk you
Maria
My pleasure Loiisette! Thank you so much for sharing!
MERCEDES BARRETO
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
Maria
Fantastic Mercedes! Thanks for sharing.
Judith A Belli
HAVE MADE YOUR RECIPE BEFORE, EASY, QUICK, DELICIOUS. LOVE IT WITH ANY KIND OF PASTA ON THE SIDE OR MIXED IN.
Maria
How wonderful Judith! Thanks so much for sharing!
Nella
Simple and tasty. A winner.
Thank you!
Maria
How wonderful Nella! Thanks for sharing!
Maria
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!
Maria
How wonderful Maria! Thanks so much for taking the time to comment, appreciate it!
Samantha
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.
Maria
My pleasure Samantha. Rapini really is such a great vegetable! Sending you hugs.
Gloria Wompierski
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
How wonderful Gloria! Thanks for sharing, it really is such a great vegetable! Enjoy!
kathryn
Loved it! Super simple and tasty. I try to always have a crop of broccoli in the garden
Maria
SO thrilled to read this! Thanks Kathryn!
Robert Forney
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
My pleasure Robert. Thanks for stopping by.