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!
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
Diane Delia
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
I love it!!! Classic Italian ingredients that work so well together. Thanks so much for sharing Diane ♥♥♥
James
I Love Garlicky Broccilirob with lightly salted Ritz Crackers…so so Good….
Maria
Interesting texture and flavor combination… must give it a try! Thanks for dropping by James 🙂
joanne
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
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!
Rita
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
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 🙂
Donna
Love, the recipe, can’t wait to make them
Maria
Fantastic Donna! Thanks so much for stopping by 🙂
Nicole | Culinary Cool
This is my favourite way to prepare regular ‘ole broccoli too! You can’t go wrong with garlic and parmesan.
Maria
I agree Nicole… best way to eat your greens! Appreciate you taking the time to comment 🙂
Loreto Nardelli
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
I totally agree!!! Thanks for dropping by Loreto 🙂
Kimberlie Robert
I love Broccoli Rabe too. Really delicious. Beautiful photos, Maria
Maria
Thanks Kim! Appreciate the comment 🙂
ceecee
My daughter loves Broccoli Rabe! This will be a great way to serve it this weekend. Thx!
Maria
Wonderful! Appreciate your comment, thanks 🙂
Meaghan
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
Hi Meaghan,
Hope you like it! Appreciate you stopping by:)