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
Nancy
I used this recipe, which is sooo easy by the way, and added mushrooms and a little sliced pepperoni. Delicious!!!!! Love this dish!
Maria
Love your variation Nancy! Thanks for sahring!
Kim
I love broccolini but could never quite get it to taste this good! Great recipe! I think boiling it first made all the difference. I added tortellini and some chicken breast. Yum
Maria
Thanks so much for sharing Kim, sounds delicious!
D'Collette
Easy delicious! Sorry I got only one bunch. One bunch is about a serving and 1/2. Could not eat the whole bunch. Just enough left over to use in combination with 2 other sides
Maria
Thanks so much for sharing!
anthony demarco
just a great recipe,and easy to make, grew up with rappini but never alone. thank you.
Maria
Thanks Anthony.
william binetti
Where I grew up we used to pick mustard greens. The bitter flavor is an acquired taste I agree.
Maria
Thanks William.
Joann Blickley
I grew up in a Italian household. Broccoli rabe was always made with the traditional olive oil, Garlic, salt and a pinch of red pepper flakes. We usually had it with small shell pasta. I do it the same way now. Love it.
Maria
Thanks Joann! It’s so delicious!
Sheri
Delish! Doubled the recipe. I think I might try reducing the oil by 1 tablespoon next time. I guess it really depends on the size of your broccoli rabe bunch. Toasted an Italian roll under the broiler, added the prepared broccoli rabe, topped with a slice of fresh mozzarella and put it under the broiler again to melt the cheese. My husband said that this is the best broccoli rabe that he’s ever had. I agree. And that’s saying something because we’ve eaten broccoli rabe at restaurants SO many times. For some reason I’ve never made it myself. Zero bitterness. Super simple. The recipe is a keeper.
Maria
Amazing Sheri!
Rocco
Broccoli Rahb is hard to find now . It’s seasonal and grows in the Spring !
Louise Samson
Excellent.
Keeps the rapini nice and bright green. The Parmesan is a great touch.
Thank you Maria!
Maria
Thanks Louise! Such a great veggie!
Diane Cardello
I like to put the rapini on linguine or on Italian bread. I make open faced sandwiches for lunch
or on a bruchetta platter.
Maria
Sounds absolutely delicious Diane, thanks for sharing!
John
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
Thanks John. I agree, such a great vegetable! Thanks for stopping by.