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
John says
My method is similar to yours. I sauté the rapini first and then braise it in water or broth. I get the same results. I love rapini!
Maria says
Thanks John. I agree, such a great vegetable! Thanks for stopping by.
Angela MARCEL says
NICE RECIPE
GREW UP LIKE YOU,WE ATE IT ONCE A WEEK.
I PUT THE CLEANED RABE IN THE FRY PAN AFTER SAUTING THE EVOO AND GARLIC. PUT LID ON ,TURN UP,ADD 1/2 C.BROTH FOR 9 MIN.
GREAT OVER LINGUINI OR SCRAMBLED WITH EGGS AND MOZZARELLA
Maria says
Sounds absolutely wonderful Angela! Thanks for sharing!
Raquel says
I used this recipe today. I was wanting to get broccolini instead but the grocer was out of stock. First time trying, very good recipe. But the rapini has a more bitter taste that isn’t too pleasing to me. I will see how the rest of my family like it
Maria says
Thanks Raquel. Yes, rapini does have a distinct bitter taste. You do get used to it. I hope your family enjoyed it. Thanks for stopping by.
patti E dort says
I can’t wait to try this and yes, I love arugula. Every Thanksgiving I make a new recipe stuffing, which is not up to my taste. Like Charlie Brown every year I try kicking that football once again.
This year I’m making stuffing with rabe, hot italian sausage and toasted and cubed baby boule bread, using three eggs and onion. No seasonings I am shocked. Maybe this year will be the year my stuffing shines.
Maria says
Sounds delicious Patti! How can you go wrong with Broccoli Rabe? Thanks so much for stopping by. Happy Thanksgiving to you and your loved ones!
Billie P says
This recipe is how I’ve always made it! Grill chicken breast, and put it on a fresh bakery roll. Yummy!
Maria says
Thanks so much Billie. I agree,what a great way to enjoy broccoli rabe. Thanks so much for stopping by, appreciate it.
Maria Deltondo says
I make it for breakfast and scramble an egg with it and top with parmesan cheese. It’s addictive! Hated this vegetable as a kid. Can’t get enough of it now!
Maria says
What a great way to start the day! Thanks for sharing Maria. I also have experienced the same thing with foods I disliked as a kid…
Thanks so much for stopping by, appreciate it!
Denise says
I did not cook this exact recipe, but I did use this trick for preparing the rapini. It worked like a charm. First time we have had rapini that was enjoyed by all in the house.
Thank you!
Maria says
How wonderful Denise! It really is such a great vegetable. Thanks so much for taking the time to share, appreciate it!
Bob says
Hi all! There’s no need to boil Broccoli Rabe first. Leave it as a bunch and rinse in cold water. Rap the bunch on the side of your sink a few times to get most of the water off. Cut off 1/2” of the stem and chop the rest including the stalk in 1/2 to 3/4” pieces. Heat a 12” pan with 3 or 4 tablespoons of EVOO a throw in your chopped garlic and pepper flakes. Cook for 30 secs and put in your Broccoli Rabe. Turn over a couple of times and salt and pepper to taste. Cook until tender. No need to add additional water.
I serve as a side dish or on a good roll or baguette on top of roast pork with shaved sharp provolone. For a really neat side I also first brown 1/2” cubes of Mortadella and then the rest of the above. Over the top good.
Maria says
Hi Bob! Thanks so much for sharing, sounds delicious!
Stacey says
Deeee-licious!!! Finally I know how to correctly cook broccoli rabe! The only change I made was I cooked it in chicken stock instead of water.
Maria says
Way to go Stacey!!! Isn’t it just the best! I love that you used chicken stock to cook the rapini… great idea! Thanks for taking the time to comment, appreciate it ♥
Cynthia says
Just finished making and enjoying. I loved it and plan to have broccoli rabe at least once a week. I’ve never cooked it before, I’m so glad I tried your recipe.
Maria says
I’m thrilled to hear this Cynthia! Rapini is, without a doubt, one of my favorites! Thanks so much for taking the time to share, appreciate it!
Kristen says
Making it now! Thanks for the tips!
Maria says
My pleasure Kristen! Thanks for stopping by!