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
Bryan
Thank you Maria!!
I’ve been cooking rapini for a couple years now..
I first started cooking it to put with my Parmesan encrusted tilapia dish over angle hair pasta..
I started by boiling 1st then frying in pan with garlic & pepper..
A good chef told me later, instead of boiling, put olive oil and garlic in pan. Lightly brown garlic, put rapini in then poor white wine over it and cover..
I’ve been cooking it this way with a few different twists like using lemon white wine, lemons squeezed then thwown in to cook with rapini..
I will be making it for my fathers return from surgery tomorrow as a get well.. My 1st time with sweet Italian sausage.. 😉
Thanks again!!
Bryan
Maria
My pleasure! That sounds absolutely delicious Bryan, thanks so much for sharing! I must give that a try.
Sweet Italian sausage and rapini is classic… can’t go wrong with that! Best wishes to your dad for a speedy recovery. Thanks again for taking the time to comment Bryan, appreciate it!
M
Can’t Waite to try this recipe. I had this at a restaurant this week and with a little cold still left in me, it was so good and tasty. Could not believe how strong it was and the garlic had a booming kick.
The sausage had such great flavor. I just had to find a recipe once I got home.
Giving your recipe a 4 Star only because it doesn’t have any sausage in it. I don’t think I would like it as much without it. The two together are so Yummy.
Maria
Hope you are feeling better M.
Yes, as you probably know, broccoli rabe served with sausage is a classic Italian recipe. Appreciate you taking the time and leaving a comment. Thanks for stopping by M 🙂
Deb Faulhaber
Absolutely love your Mom’s recipe. It was delicious. I made it tonight with my poached cod fish and homemade stewed tomatoes. Stopped your sight on Google while skimming through recipes.
Thank you.
Maria
My pleasure Deb! Thrilled to hear you enjoyed the broccolli rabe. Thanks so much for taking the time to share, truly appreciate it 🙂
Shawntay
Eomg this the bomb today’s the first time making it and love it I maded some changes to make a one dish meal. I did use the olive oil and brown some bacon with garlic powder and salt. After the browning I added cropped garlic then I add the rabe with a little water after cooking for 20 min add fresh chopped chicken breast and cooked for 5 mins and man it was so good will be doing again I don’t put the cheese on
Maria
That sounds fantastic Shawntay! Thanks so much for taking the time to share your recipe. Can’t wait to try it!
Butch Eramo
I’m surprised no one mentioned the use of lemon over the broccoli – it diffinitely makes a big difference – try it!
Maria
You are absolutely right, Butch! I am always squirting lemon juice over asparagus, broccoli, etc… I never think to do so over rapini… thanks for suggesting it. I will definitely be giving it a try. Great comment.Thanks for stopping by.
Mauro Romita
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
I just love regional Italian cooking! Thanks so much for taking the time to share your mom’s recipe. Appreciate your comment Mauro 🙂
Chris
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
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 🙂
Ray
I never ever boil it first
Maria
Often times, the recipes we grew up with are the best. Appreciate your comment Ray. Thanks so much for taking the time to comment 🙂
Raymond
Ray, exactly! that is the same way I was taught. We even have the same name, LOL. That bitter flavor makes the Broccoli Rabe all the more special, that is if some can handle it along with the red pepper and garlic.
My only problem with cooking it is that it occasionally comes out too tough. I believe that is because I don’t have the heat too high or I am cooking it too long. Also, I usually add a little water after I start frying it in the garlic and oil. I do that to create some juice for dipping the bread.
Ray
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
Susan
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
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 🙂