Farmer’s Markets are just great in the summer, aren’t they? The abundance of produce with vibrant colours 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 make this Italian-Style Garlicky Broccoli Rabe recipe.
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?
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?
Well, this is how I was taught to prepare 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. Apparently, this process removes some of the bitterness.
Broccoli Rabe Recipe ideas:
This bold tasting vegetable can be served with pasta for a quick meal (if interested, take a look at this Puglian Italian Broccoli Rabe Orecchiette Pasta Recipe or another favorite of mine -this family recipe for Homemade Italian Broccoli Rabe Cavatelli Pasta); it can be used in a soup; as a topping for pizza; in a sandwich and my personal favorite: stir fried with lots of garlic.
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!
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.
Recipe 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.
Thanks for dropping by,
Ciao for now!
Maria 🙂
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Meaghan says
Yum! This looks absolutely delicious. I have not tried broccoli rabe once or twice and found it bitter, but your preparation sounds so good… anything with 3 cloves of garlic is a winner for me. Will definitely try this recipe!
Maria says
Hi Meaghan,
Hope you like it! Appreciate you stopping by:)
ceecee says
My daughter loves Broccoli Rabe! This will be a great way to serve it this weekend. Thx!
Maria says
Wonderful! Appreciate your comment, thanks 🙂
Kimberlie Robert says
I love Broccoli Rabe too. Really delicious. Beautiful photos, Maria
Maria says
Thanks Kim! Appreciate the comment 🙂
Loreto Nardelli says
I can eat rapini 7 days a week, love the texture and taste, and all infused with the garlic, olive oil, and some sea salt and cracked pepper, not forgetting a nice rustic bread, or better yet layer it in a fresh pita and roll it. Now that’s a wrap!
Maria says
I totally agree!!! Thanks for dropping by Loreto 🙂
Nicole | Culinary Cool says
This is my favourite way to prepare regular ‘ole broccoli too! You can’t go wrong with garlic and parmesan.
Maria says
I agree Nicole… best way to eat your greens! Appreciate you taking the time to comment 🙂
Donna says
Love, the recipe, can’t wait to make them
Maria says
Fantastic Donna! Thanks so much for stopping by 🙂
Rita says
Are you supposed to throw away the leafs? Or can you eat pretty much all of it? This will be my first time cooking with it.
Maria says
Good question Rita …all of the broccoli rabe is edible -so leaves, stalks and flower heads. My favorite part is the flower head 😉 Hope you like this vegetable! Thanks so much for dropping by 🙂
joanne says
Ciao, been eating this for many years, just happened to pick up this sight.
I wish you were my neighbor, i’m italian but no one in my area that appreciates the real food. Ciao Ciao!
Joanne
Maria says
Thanks Joanne! This is definitely one of my favorite recipes… so glad that you found me 🙂 Thanks for taking the time to comment. Have a great week-end!
James says
I Love Garlicky Broccilirob with lightly salted Ritz Crackers…so so Good….
Maria says
Interesting texture and flavor combination… must give it a try! Thanks for dropping by James 🙂
Diane Delia says
Monday night date night dinner with my Italian bear! Adding Italian sausage! Accompanied with “poor man’s dish” beans oregonata(?spelling😂)! I simmer dried navy beans in plain old water with olive oil, celery, garlic, a pinch of red pepper flakes, salt & pepper all day! Add crusty, hot Italian bread and the love just keeps on growing! So happy I found your website!
Maria says
I love it!!! Classic Italian ingredients that work so well together. Thanks so much for sharing Diane ♥♥♥
Susan says
I love this vegetable and cook it quite often either as a side dish or with pasta and sausage or shrimp. How do I get that grilled-like flavor that you get when you order it at a good Italian Restaurant ? There’s something about it at a restaurant that I can’t capture.
Maria says
That is a great question Susan. The only thing I can think of is that they actually do grill the broccoli rabe before it is plated.
We must ask to speak with the cook and see if their secret can be revealed! Thanks for stopping by 🙂
Ray says
I make rabes at least once a week i was taught from my nonna to trim some of the stalk then twist the rest of it to open up the stems that are left then just sauté it in a lot of garlic and oil on medium high heat until its tender I never ever. Oil it first it loses that distinct bitter flavor that makes it a beautiful veggie to eat My kids ate it as kids and absolutely love it
Ray says
I never ever boil it first
Maria says
Often times, the recipes we grew up with are the best. Appreciate your comment Ray. Thanks so much for taking the time to comment 🙂
Chris says
Thanks so much for showing me how to make this . My Mom used to make it for herself ( I guess my Dad didn’t care for it … not a big vegetable eater! Men …). My Mom has passed and it’s time to do this myself!
Chris (half Italian but not a cook!)
Maria says
My pleasure Chris… My mom used to love broccoli rabe also. I am sure once you get started with this “rapini” recipe those Italian genes will kick in 😉 Let me know if it tastes like you remember! Appreciate you taking the time to comment 🙂
Mauro Romita says
My Mom didn’t cook rabe in boiling water. She would wash and trim the stalks then place them in a large pot with chopped garlic, red pepper flakes, salt & black pepper and drizzle with olive oil. She would cook the mixture on the stovetop uncovered until tender. The water from the washing is sufficient to allow the rabe to cook properly. This is a Puligiese recipe.
Maria says
I just love regional Italian cooking! Thanks so much for taking the time to share your mom’s recipe. Appreciate your comment Mauro 🙂